Pepper Steaks
4
Servings
Difficulty:
An absolute classic! These pepper steaks, perfectly seared, combine tender meat with the boldness of pepper. Simple, flavorful, and always a delight for your taste buds!
Ingredients
INGREDIENTS
- 4 steaks or ribeyes
- 1 knob of melted butter
- 1 tbsp sunflower oil Salt, pepper (3-pepper blend)
Pepper sauce:
- 1⁄2 cup of Banyuls wine
- 2 very finely chopped shallots
- 2 cups of liquid cream
- 2 tbsp coarsely crushed black pepper Salt
Preparation
Preheat the plancha to 240°C then generously butter and oil the plate using a brush.
Sear the meat on the plate and cook it to your liking.
Add the chopped shallots, cook them for a few moments then deglaze with Banyuls wine.
Collect the chopped shallots and juice in the tray.
To prevent the Banyuls from evaporating, guide the juice to the drainage channel using the spatula. Season the meat with salt and three-pepper blend, then set aside.
Prepare the pepper sauce:
Use the cooking juices with shallots and Banyuls from the meat.
Add the liquid cream and the coarsely crushed pepper.
Mix well and season with salt.
Serve the meat with the pepper sauce and sautéed potatoes or mashed potatoes.
Add the liquid cream and the coarsely crushed pepper.
Mix well and season with salt.
Serve the meat with the pepper sauce and sautéed potatoes or mashed potatoes.