Pepper Steaks
INGREDIENTS (serves 2):
  • 2 steaks from the tenderloin 10oz(300g)each;
  • 2 tbsp. whole peppercorns;
  • 2 tbsp. butter;
  • 1 tsp Dijon mustard;
  • 6 tbsp crème fraîche or heavy cream;
  • Salt;
  1. Place the peppercorns on a cutting board or table and coarsly crush them with a rolling pin. Lightly salt the steaks, then roll them in the peppercorns, pressing down on them as you do so. Leave for 15 minutes before cooking;
  2. Heat the butter in a large frying pan until very hot, add the steaks, and cook over high heat 5 ot 6 minutes on each side, then lift them out of the pan and keep warm on a serving platter while making the sauce;
  3. Remove the pan from the heat, stir in the mustard and the cream, scraping the bottom of the pan to dissolve any meat juices, then place the pan back over the heat just long enough to heat the sauce(do not allow it to boil). Add a little salt if needed, then pour over the meat and serve.
Original recipe from The complete Bocuse
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