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Pepper steak with brandy sauce

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Ingredients for 2 servings:

  • 2 beef steaks (approx. 150 g each)
  • 1 tsp peppercorns, colored
  • 2 shallots
  • 10 tbsp brandy
  • 125 ml broth
  • 2 tsp tomato paste
  • 4 tbsp crème fraîche
  • 2 tsp peppercorns, green, pickled
  • n. B. Salt
  • n. B. Pepper, white
  • 1 garlic clove(s), diced
  • 2 tbsp oil, for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 19 minutes

Crush the colored peppercorns in a mortar and pestle and rub them into the meat. Dice the shallots. Heat oil in a pan and fry the steaks for about 2 minutes on each side. Deglaze with 2 tablespoons of brandy. Wrap in aluminum foil and let rest. Sauté the shallots in the frying fat. Add the diced garlic. Deglaze with the remaining brandy. Reduce slightly, add the stock and tomato paste, and bring to a boil. Stir in the crème fraîche. Drain the pickled green peppercorns and add them to the pan. Season to taste and serve.

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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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