Steaks with Green Peppercorns are an irresistible veal dish, prepared with veal sirloin steaks and whole green peppercorns. The meat is seared in a pan with butter and olive oil, then deglazed with brandy and finished with fresh cream. The result is a succulent and aromatic dish, perfect for true meat lovers.
Heat the oil and butter in a high-sided pan and add the steaks, first salted and coated with pepper; let them sear over high heat for about 5 minutes per side or less according to taste, then remove them and place on a warm plate, collecting the dripping juices.
Skim off a little of the fat remaining in the pan, pour in the brandy and flambé it to deglaze; add the cream and the juices left by the steaks, bring to a boil and let the sauce reduce slightly, then pour it over the still-hot steaks.
Frying pan
Wooden spoon
Store in the refrigerator for up to 2 days.
Green peppercorn steaks are a classic dish of international cuisine, known for their rich and spicy flavor. Originating in France, green peppercorn steaks have won the palates of many meat lovers around the world.
France
| Energy (kcal) | 273.45 |
| Carbohydrates (g) | 4.84 |
| of which Sugars (g) | 4.84 |
| Fat (g) | 8.46 |
| of which Saturates (g) | 4.83 |
| Protein (g) | 1.52 |
| Fiber (g) | 3.16 |
