I used to have a pepper steak recipe I liked, but I haven't made it since I was taught this version by a friend's mom, Martine Labro, one of the best home cooks I know in France. It is so fast and simple that it's almost embarrassing, but, trust me, this is the ultimate in pepper steak. Martine doesn't bother with the beef stock herself, but I like the depth of flavor it gives.
Pepper Steak
Introduction
- Cooking time
- 10 mins
- Preparation time
- 10 mins
- Maceration time
- 20 mins
- Portions
- 4
- Partner
Ingredients
- 2 to 4 tenderloin or eye of round steaks (estimate 5 ounces/140 g per person)
- 1 to 2 tablespoons (15 to 30 mL) green peppercorns in brine, rinsed and drained
- About 1/4 cup (60 mL) red wine or strong black tea
- Salt
- 1/2 cup (125 mL) beef stock
- 1/2 cup (125 mL) crème fraîche
Steps
-
Bring the meat to room temperature before cooking, about 20 minutes. Soak the peppercorns in the wine in a bowl. Heat a large frying pan to high, and season the meat with salt. When the pan is very hot, fry the steaks on both sides to your liking.
-
Let the meat rest on a board while you make the sauce. Drain the peppercorns. Deglaze the pan with the stock, and boil it down to a generous tablespoon, about 2 minutes. Lower the heat, and add the peppercorns and cream to heat through. Put the meat back in the pan, turning once to coat. Serve.
French Taste. Published by HarperCollins Publishers Ltd. (c) 2009 by Laura Calder. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.
