Spanish cuisine · Meat & Kebab

Entrecôte au Poivre

Thick rib-eye seared pink in the pan, served with a cream sauce of pickled green peppercorns and brandy.

Ingredients · for 2 servings

• 2 entrecôtes (about 300 g each)
• 2 tbsp pickled green peppercorns
• 3 cl brandy
• 200 ml cream
• 150 ml beef broth
• 1 shallot
• 30 g butter
• 2 tbsp olive oil
• 1 tsp medium-hot mustard
• Salt, pepper

Instructions

1. Take the entrecôtes out of the fridge 30 min before cooking, pat dry and lightly score the fat edge every 2 cm so the meat doesn't buckle.
2. Finely dice the shallot and drain the green peppercorns, coarsely crushing half of them with a fork.
3. Heat olive oil in a heavy pan until very hot, season the steaks with salt and fry 3–4 min per side, adding the butter at the end and basting the meat with it; then let rest in foil for 5 min.
4. In the fat, sauté the shallot for 2 min until translucent, deglaze with the brandy and cook off the fond completely.
5. Stir in the broth, cream, mustard and both whole and crushed peppercorns, and reduce the sauce uncovered for 5–6 min until noticeably thick; season with salt.
6. Slice the steaks across the grain, add to the sauce with their resting juices and serve immediately with fried potatoes or salad.