Steak with green pepper sauce
Preparation time: 15min
For 4 people:
- 4 fillets of beef (160g each)
- 80g butter
- salt and pepper
For the sauce:
- 1 tablespoon Cognac
- 75ml Luxembourg white wine (Elbling or Riesling)
- 150ml beef stock
- 2 teaspoons of green peppercorns in brine
- 1 tablespoon of Le Moulin sauce flour
- 50ml cream
- a pinch of sugar
- salt and pepper
Season both sides of the meat with a generous amount of salt and pepper.
Melt the butter in a large frying pan and fry the steaks for 2 ½ minutes on each side, all the while basting the meat with the butter.
Remove the meat from the pan and put it on a plate.
Add the cognac and the white wine to the butter left in the pan. Cook for 2 minutes, then add the beef stock and the green peppercorns and cook for another 3 minutes. Add the flour and the cream and bring to a boil. Cook briefly until the sauce thickens. Add salt and pepper to taste.
Return the steak to the pan to cover it in sauce, then serve on 4 plates.
Serve the meat with the sauce and side dishes such as mashed potatoes, fries or peas.
Homemade cooking with local ingredients
LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.
