John Myers
Beef Steak and Red / Black Pickled Peppercorns
The perfect beef steak and red / black pickled peppercorns recipe with a picture and simple step-by-step instructions.
- 2 Beef hip steak organic around 210 grams each
- Pickled pepper, red and black, amount to taste
- 2 cl Vodka
- Pepper salt
- 500 g Brussels sprouts fresh
- Salt, nutmeg
- Butter approx. 15 gr.
- Neutral oil
- Clean the Brussels sprouts. Remove the outer leaves. Cut off the end and cut crosswise, almost covering the Brussels sprouts with salted water. Season with nutmeg and lettuce, add butter, lid on. Cook al dente.
- Prepare the potato for 2 people
- Heat a pan with oil and slide in the steaks and fry for about 2 minutes on each side, season with pepper and salt. Remove and wrap in aluminum foil. Let rest in a preheated oven at 90 degrees. We have agreed on medium.
- Put 1 1/2 cups of the Brussels sprouts in the pan. Add the salts, pepper and the vodka and bring to the boil so that you can no longer taste the vodka, just smell it. Add black and red pepper from the glass. Quantity to your taste.
- Serve on preheated plates.
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