Pan-seared beef steak with pepper sauce
A classic of French cuisine, pan-seared beef steak with pepper sauce is a flavorful and easy-to-make dish. The meat is seared over high heat for a caramelized c
A classic of French cuisine, pan-seared beef steak with pepper sauce is a flavorful and easy-to-make dish. The meat is seared over high heat for a caramelized crust and a juicy interior, then coated in a creamy pepper sauce.
Time
1 h. =
30 min. +
30 min.
Utensils
1 knife 1 plastic bag 1 sauce pan 1 strainer 1 plate 1 whisk 1 vegetable peeler
Ingredients for 2 parts
-
20 g. butter
allergen ! - 2 g. sea salt
- 2 tea s. olive oil
- 8 g. poivre noir
- 1.2 Kg. potatoes
-
400 ml. cream allergen !
-
30 g. mustard
allergen ! - 100 ml. porto wine
- 2 beef sirloin (500 g)
- 10 g. jus de veau
Instructions
- Remove the meat from the refrigerator and let it sit at room temperature until cooking. Peel the potatoes and cut them into large pieces. Place them in a large pot of cold salted water. Bring to a boil and then cook for 25 to 30 minutes over low heat.
- Drain the potatoes and mash them using a potato masher or whisk. Add a knob of butter and a little cream. Season with salt and pepper.
- In a hot skillet, heat a drizzle of olive oil. Season the beef steaks with salt and pepper. Sear the meat for 2 minutes per side for rare doneness. Add a knob of butter at the end of cooking. Remove the meat from the pan and set aside on a plate. Let rest for 5 minutes.
- In the pan over low heat, pour the port with water, veal jus and pepper. Stir to dilute the veal jus. Add the remaining cream, bring to a simmer and cook for 1 to 2 minutes, stirring to thicken the sauce. Return the steaks to the pan for 1 minute to reheat. Do not cook the meat any longer to avoid overcooking.
- Slice the beef steak and serve it with mashed potatoes and pepper sauce.
