Lorenza Ávila

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Lorenza Ávila

Steak in Creamy Pepper Sauce

Name: Steak in Creamy Pepper Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: Francesa
Ingredients: 2 shallots, Boys; 3 tablespoons pickled green pepper; 3 tablespoons butter; 1 cup beef broth, hot; 6 tablespoons whipping cream; black pepper; 2 fish steaks; 2 teaspoons vegetal oil; 2 teaspoons brandy, optional

20 mins

Half

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Lorenza Ávila

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This dish is a classic of a French bistro. It is ideal accompanied by French fries and a salad.

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Ingredients

2 portions

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2 shallots, Boys
3 tablespoons pickled green pepper
3 tablespoons butter
1 cup beef broth, hot
6 tablespoons whipping cream
black pepper
2 fish steaks
2 teaspoons vegetal oil
2 teaspoons brandy, optional

Preparation

Finely chop the echallots. With a fork, crush the peppercorns.

In a pan, melt 2 tablespoons of butter and add the echallots. Cook on low heat for 2-3 minutes. Add the peppercorns and cook for another 2 minutes.

Add the hot beef broth and let it boil for 5-10 minutes or until it is reduced by half. Add the cream and leave another 5 minutes. Add the salt to taste and reserve.

Heat another frying pan over medium heat. Season the steaks with salt and pepper on both sides. Put the oil and the rest of the butter in the pan and let the butter begin to bubble. Add the meat and cook for 2-4 minutes on each side (to the point of the meat you like). Pass to a plate and reserve hot.

Remove excess fat in the pan where the meat was cooked. Return the steaks to the pan, and add the brandy, then the creamy sauce. Cook for 30 seconds on each side.

Serve the steaks with the sauce on top.