- Preheat the oven to 200°C (high temperature).
- In a large skillet, add half of the oil and olive oil and heat over high heat.
- When hot, add the steaks to the skillet and let them brown for 2 minutes without moving them. Flip the steaks, preferably using tongs to avoid piercing the meat and losing juices, and brown the other side for another 2 minutes.
- Using the tongs, hold the steaks and place them side by side to brown the edges for 1 minute, turning them until the entire edge is browned.
- Remove the steaks from the skillet, transfer them to a baking dish, and place them in the oven for 16 minutes (medium doneness).
- Without washing the skillet, add the white wine and reduce the heat to low. Use a spoon to scrape the bottom of the skillet so that the meat residues are incorporated into the sauce. This process is called deglazing.
- Place the peppercorns on a cutting board and coarsely chop them with a knife.
- Add the brandy, chopped peppercorns, and fresh cream. Let it reduce for about 10 minutes until the sauce starts to thicken. Set aside.
- Remove the steaks from the oven. Add the liquid that formed in the baking dish to the pepper sauce and mix well.
- Pour the hot sauce onto the bottom of four plates and place the sliced steaks on top of the sauce.
American Steak AU POIVRE (French Soft Pepper Sauce)
- 01:20
- Serves 2 People
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Ingredients
- 2 VPJ Angus Beef American steaks
- 2 tablespoons olive oil
- 4 tablespoons black peppercorns
- 1 cup dry white wine
- 4 tablespoons brandy
- 400 ml fresh cream
- Salt to taste
directions
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