Pepper Steak
Ingredients:
4 small beef tenderloin steaks, cut at least 1 inch thick, or 2 rib eye bone steaks
1 tbsp dried green peppercorns, crushed
Juice of one lemon
1 tsp cold-pressed olive oil
2 tbsp butter
4 shallots or 1 bunch green onions, finely chopped
1/2 c red wine
2 c beef stock
1/2 c shredded zucchini or 1 tbsp gelatin (optional)
Sea salt and pepper to taste
Instructions:
Crush peppercorns and mix them with lemon juice. Rub into the steaks and marinate for several hours. Brush a skillet with olive oil. Pat the steaks dry, leaving as much pepper adhering to the steaks as possible. Heat the pan and cook steaks in two batches over medium-high heat about 5 minutes to a side or until medium rare. Transfer to a heated platter and keep warm in the oven while making sauce. Pour out any grease from the pan. Add butter and sauté the shallots or green onions. Add wine and bring to a rapid boil. Add stock and optional gelatin or zucchini and skim. Boil Rapidly, until sauce reduced to about 2/3 cups. Season to taste. Transfer steaks to individual plates and spoon sauce over each.
Serves 4
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