ReceptnaptárPeppered Steak
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Ingredients
Method
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- Season the steaks lightly with salt, then press the coarsely crushed pepper firmly into both sides so it sticks well.
- Heat the fat in a pan over high heat until almost smoking.
- Add the steaks, and sear quickly for 2-3 minutes per side, so a crust forms outside while the inside stays juicy.
- Take the meat out, put it on a warm plate, and cover loosely with foil.
- Take the pan off the heat, pour in the brandy or red wine (carefully, as it may flame up), then put it back on the heat, bring to the boil, and scrape up the browned bits from the bottom of the pan.
- Pour in the cream, and simmer over medium heat for 2-3 minutes, until the sauce thickens slightly.
- Return the meat to the sauce briefly to warm through, then serve drizzled with the sauce.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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