A British butcher’s shop classic, this steak is seared with a crust of coarsely crushed peppercorns and served with a rich pan sauce made with butter and cream. The generous pepper coating gives it a sharp heat and a textured crust.
Season both sides of the steaks with sea salt, then press them into coarsely crushed black peppercorns to form a thick crust.
Melt the butter in a very hot frying pan and sear the steak for 8 minutes, until deeply browned on both sides. Remove from the pan and transfer to a plate.
Loosely cover the steak with foil and leave to rest for 5 minutes to keep the juices from running onto the plate when it is cut.
Pour the hot meat stock into the same pan, scraping up the browned bits, and bring to the boil. Add the cream and cook for 10 minutes, until the sauce thickens.
Slice the rested steak, drizzle with the cream sauce and serve.
Press the peppercorns onto both sides of the steak with even pressure, or the crust may fall off one side during cooking. Let the steak rest after removing it from the pan before cutting, or its juices will run onto the plate. Allergens: contains milk and dairy products.
Biftekleri dinlendirmeden kesmemek gerektiğini ilk defa bu tarifte anladım, 5 dakika beklettim ve suyu hiç akmadı.
Krema sos biftekle harika gitti, tereyağında pişirince kenarları çıtır oldu ve ev bir restoran gibi koktu.
Kabuğu güzelce karardı ama içi pembe kaldı, tam istediğim kıvamdaydı; sos da tabağı yalayıp yutturacak kadar koyulaştı.
Karabiber tanelerini havanda kabaca dövmek yerine hazır çekilmiş kaba karabiber kullansam kraterli bir kaplama olur mu, yoksa tane karabiberin kendine özgü bir dokusu mu var? Ayrıca 8 dakikalık mühürleme orta pişmişlik için mi hesaplanmış?
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