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Lorenza

Lorenza Ávila
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Recipe of Steak in Creamy Pepper Sauce
Recipe

Steak in Creamy Pepper Sauce

20 mins
Half
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This dish is a classic of a French bistro. It is ideal accompanied by French fries and a salad.
Learn more about Lorenza Ávila

Ingredients

2 portions
  • 2 shallots, Boys
  • 3 tablespoons pickled green pepper
  • 3 tablespoons butter
  • 1 cup beef broth, hot
  • 6 tablespoons whipping cream
  • black pepper
  • 2 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.

TIPS

Pickled green peppercorns are sold in canned delicatessens or supermarkets such as La Europea. Accompany this dish with a Malbec wine.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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