in Belgium

Horse steak with pepper cream sauce

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Ingredients for 4 servings:

  • 4 horse steaks, approx. 1.5 cm thick
  • 2 tbsp pepper, green or red, pickled
  • 150 ml cream
  • 50 ml broth
  • Fat

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sear the steaks in a little fat on both sides (blue for 30 seconds, seignant for 1.5 minutes, a point for 2-3 minutes, bien cuit for 3-4 minutes). Season with salt and pepper. Wrap in foil, pour the stock over the frying fat, stir in the pepper and cream. Cook thoroughly until a thickened sauce forms. Season to taste. Serve with the steaks.

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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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