Three peppers Steak
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Author: Robin Status: published license cc-by-sa tags: recipe, recept, pepper, steak, sirloin, entrecote, peppersteak,
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Share on TwitterThree-peppers steak
Press 2 entrecotes (sirloin steaks) in a mixture of
2 t coarse black pepper
2 t coarse white pepper
1 t coarse seasalt
Panfry in olive oil to your liking.
Take them out of the pan and keep them warm in some tinfoil.
Reduce the heat and add to the pan:
20 g butter
1 big sjalot, finely chopped
1 clove of garlic, grated
Gently panfry for about 1 minute and add
1 T cognac (brandy)
Then add
80 ml game fond (or beefstock)
2 T cream
1 T green peppercorns, rinsed.
Let the sauce boil for about 4 minutes untill thick and rich.
Add flatleaf parsley.
A little bit retro, but that's what I liked about it.
And it's fun to make an old fashion sauce. I hardly ever do that.
Served with boiled new potatoes and grilled asparagus and haricot verts.
From : Aromatische Gerechten (Spice It).
