Steak and pepper sauce.

Everything from small bites to low and slow stewed, beef for every taste.
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Pieter
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Lid geworden op: 15 sep 2012, 21:44
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Steak and pepper sauce.

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Steak and pepper sauce.

For 4 persons.

Ingredients:


4 fillet steaks.
50 gr butter.
200 ml beef stock reduction.
250 ml double cream.
Freshly ground black pepper to taste.
Cornflower for thickening.

Method:

Heat a frying pan over high heat and add 25 grams of butter when the pan is hot.
Season the steaks with pepper and salt.
Add the steaks to the frying pan as soon as the butter stops foaming, add the remaining butter after 1 minute.
Fry the steaks to your liking and remove from the pan, keeping them warm on a warm plate, covered with aluminium foil. Do not seal the aluminium foil as this makes the steaks stew.
Pour the butter from the pan and add the reduced beef stock.
Reduce the heat to a medium heat and deglaze the pan with the beef stock.
Reduce the beef stock for 2 minutes and add the cream, bringing is back to the boil.
Reduce the cream and beef stock for another 3 minutes.
Mix the cornflower in a little water to a paste and stirr into the sauce to thicken it.
Season the sauce with salt and lots of freshly ground black pepper.
Add some green peppercorns if you like, but this is optional.
Don't put your mouth into motion, before your brain is in gear.
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