Steaks with Green Peppercorns are an irresistible dish made with veal rump steaks and whole green peppercorns. The meat is browned in a pan with butter and olive oil, then deglazed with brandy and finally flavored with fresh cream. The result is a succulent and aromatic dish, perfect for true meat lovers.
Heat oil and butter in a high-sided pan and add the steaks, first salted and coated with pepper; let them brown over high heat for 5 minutes on each side or less according to taste, then drain and place them on a warm plate, collecting the dripping juices.
Skim a little of what remains in the pan, pour in the brandy and flambé to deglaze; add the cream and the juices left by the steaks, ignite and bring to a boil, reducing the sauce a little, which will then be poured over the still hot steaks.
Pan
Wooden Spoon
Store in the refrigerator for up to 2 days.
Steaks with green peppercorns are a classic dish of international cuisine, known for its rich and spicy flavor. Originally from France, steaks with green peppercorns have won the hearts of many meat lovers around the world.
Francia
| Energy (kcal) | 201.07 |
| Carbohydrates (g) | 2.69 |
| of which Sugars (g) | 2.69 |
| Fat (g) | 8.54 |
| of which Saturates (g) | 3.37 |
| Protein (g) | 12.23 |
| Fiber (g) | 1.75 |
| Sale (g) | 0.05 |
