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Beef strips in pepper cream

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Ingredients for 4 servings:

  • 600 g rump steak(s) or fillet
  • 30 peppercorns, green, pickled
  • Tomato paste, 10 cm from the tube
  • ½ liter broth
  • ¼ liter red wine
  • 1 cup of cream
  • 4 tbsp butter
  • salt and pepper
  • 1 onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the meat into thin strips, about 1 cm wide. Heat the butter in a pan and sear the meat until brisket. Transfer the meat to a plate and keep warm. Dice the onion and sear in the pan until translucent. Deglaze the pan with wine and reduce the wine slightly, loosening the meat’s juices from the bottom of the pan. Stir in the tomato paste. Add the stock, green pepper, and cream, and bring to a boil. Stir the sauce thoroughly with a hand blender. Add the meat back in and let it simmer. Season with salt and pepper. Spätzle (spaetzle) goes best with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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