Veal entrecôte with pepper and cream sauce

Ingredients for 5 servings:

• 5 slice(s) entrecôte(s) of veal
• ½ lemon(s), juice and zest
• 3 tbsp pepper, green, pickled, with brine
• 1 pinch of herbal salt
• 1 pinch of herb pepper
• 250 ml beef broth
• 250 ml cream
• 1 tbsp rapeseed oil
• 1 tbsp butter
• 1 tbsp tomato paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Pat the meat dry and rub with herb salt and pepper. Heat the fat in a pan and sear the meat for 2 minutes on each side. Cook in a preheated oven at 100°C for about 30 minutes, depending on the thickness of the meat. Internal temperature: 54°C. For the pepper cream sauce, finely grate the zest of half a lemon and mix with the green peppercorns and brine. If desired, add a little more butter to the pan and loosen the meat bits with the tomato paste. Stir in the beef broth and cream, simmer for 30 minutes, then stir in the lemon juice and pepper mixture about 10 minutes before the end of the cooking time. Do not boil the meat any further so that the lemon juice does not curdle the sauce. Thicken with starch if desired. Remove the meat from the oven and serve with the pepper cream sauce.