Steaks with peppercorn sauce
By Midobernard
0 Picture
Ingredients
- 4 steaks
- 1 tbsp green peppercorns, drained
- 1 large shallot
- 1 1/4 cup of cognac or brandy
- 1 tsp mustard
- 1 1/4 cup veal stock
- 1/2 stick of butter
- generous 3/4 c sour cream
Details
Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Melt the chopped shallot and green pepper in butter for 5 minutes.
Step 2
Then crush half the green pepper with a wooden spoon.
Step 3
Deglaze with brandy, then increase the temperature boil 1 to 2 min.
Step 4
Add the mustard and the veal stock and reduce for 5 min.
Step 5
Add sour cream and continue reducing until it coats the back of the spoon.
Step 6
Cook the steaks in butter and serve on warm plates.
Step 7
Deglaze pan with cognac, flambé and add the juice to the sauce.
Step 8
Mix and season with salt and white pepper.
Step 9
Pour sauce over steaks.
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Chef Tips and Tricks
Looking for an easy snack or party appetizer? These little beef pockets are a pinch!
Ingredients
Dough:
- 2 cups flour
- 1 cup olive oil
- 2 tbsp sugar
- 2 tsp salt
- 1/4 cup milk
- Water
Filling:
- 1 onion, diced
- 1 lb ground beef
- A pinch of salt
- 1/2 cup water
- 1 cup tomato sauce
Method
- Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
- In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
- Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
- Dust a flat surface with flour, and roll out the dough into a flat sheet.
- Use a ramekin or cup to cut out circles.
- Add a dollop of beef-tomato mixture to the center of each circle.
- Pinch the dough into a little pocket.
- Bake in the oven at 350° F for 15 minutes.
- Enjoy!
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