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Beef steak with pepper sauce

Pikantne Valentine's Day Main dishes 60 min Medium 9 wyświetleń ~26.03 PLN - (0)
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Description

Classic beef steak with creamy pepper sauce is an elegant, aromatic dish perfect for a romantic Valentine's dinner. A juicy piece of well-seasoned beef (ribeye or tenderloin) is briefly seared in a very hot pan and then served with a velvety sauce made from cream and crushed peppercorns. The dish combines the intense flavor of the meat, a spicy hint of pepper, and a buttery-cream texture of the sauce; it pairs wonderfully with roasted potatoes, celery purée, green vegetables, or a light arugula salad. Presented on a plate, it makes an impression – the golden crust of the steak, the sheen of the creamy sauce, and a possible hint of brandy create a refined, sensual taste experience.

Ingredients (13)

Servings:
2
  • Beef steak (ribeye or tenderloin) 500 g
  • Butter 30 g
  • Rapeseed oil 15 g
  • Shallot 40 g
  • Garlic 1 ząbek
  • 30% heavy cream 100 ml
  • Beef broth 100 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Ground black pepper 2 szczypty
  • Black peppercorns 6 g
  • ✨ Opcjonalne
  • Cognac (optional) 30 ml
  • Green pepper in brine (optional) 20 g
  • Dijon mustard (optional) 10 g
💰 Szacowany koszt dania: ~26.03 PLN (13.01 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature — this will ensure even cooking. Pat the meat dry thoroughly with a paper towel: press the towel against the surface to remove excess moisture. Sprinkle both sides of the meat with salt (use half of the prepared amount of salt on each side) and freshly ground pepper — distribute evenly with your fingers.

Ingredients: Beef steak (ribeye or tenderloin), Salt, Ground black pepper
Use a plate and paper towels. Do not salt the meat too early (more than 1 hour before frying) if you want to avoid drawing out moisture; 30 minutes is a safe compromise. Use several layers of paper towel for drying.

Preparing the pan

2

Place a sturdy cast iron or steel skillet (diameter 26–28 cm) over high heat. Pour in the rapeseed oil and heat for 2–3 minutes until it starts to lightly smoke and a gentle movement of air forms above the surface — the skillet should be very hot to achieve a good crust.

Ingredients: Rapeseed oil
Use a cast iron or heavy steel skillet; these pans retain high heat. Do not use a non-stick pan for very high temperatures. Be careful when heating the oil — do not leave it unattended.

Frying the steaks

3

Place the steaks on a hot skillet one at a time to avoid lowering the temperature (if the skillet is smaller, cook one at a time). Sear without moving for 3–4 minutes for a steak about 2–2.5 cm thick, until a deep golden, well-browned crust forms. Flip the steak with tongs and sear the other side for 3–4 minutes. About 1–2 minutes before the end of cooking, add butter, a crushed garlic clove, and half of the chopped shallot to the skillet, tilt the skillet, and use a spoon to baste the steak with the butter — this will add flavor and help with even browning.

Ingredients: Beef steak (ribeye or tenderloin), Butter, Garlic, Shallot
Use tongs (not a fork) to turn the steak — piercing releases juices. Use a metal spoon for basting. If you have a kitchen thermometer, aim for: rare 50–52°C, medium-rare 55–57°C, medium 60–63°C (measure in the thickest part). When frying, do not move the meat and do not take it off too early.

Resting the meat

4

After frying, remove the steaks from the pan to a cutting board or plate. Loosely cover with aluminum foil and let rest for 6–8 minutes. During this time, the juices will distribute evenly throughout the meat, ensuring greater juiciness when sliced.

Ingredients: Beef steak (ribeye or tenderloin)
Do not wrap tightly — steam needs to escape; too long of a resting time (over 15 min) can cool the meat. Use a kitchen towel instead of foil if you prefer.

Pepper sauce - sautéing

5

Reduce the heat to medium. In the same pan (if there is a lot of burnt residue, remove excess fat with a paper towel, leaving about 1 tablespoon of fat), add the remaining shallot and sauté for 2–3 minutes until it softens and becomes translucent. Add the crushed peppercorns (you can lightly crush them with a pestle or the back of a spoon), sauté for 20–30 seconds to release their aroma – be careful not to burn them.

Ingredients: Shallot, Black peppercorns
Use a wooden spoon or spatula. If the pan has a lot of burnt material, scrape it off with paper, but keep the flavor — a few brown bits are a valuable base for the sauce (deglazing).

Pepper sauce - deglazing

6

Increase the heat slightly and pour in the cognac (optional) into the pan — about 30 ml — and immediately deglaze, scraping the browned bits from the bottom with a wooden spoon. Allow the alcohol to evaporate for about 30–45 seconds; if you wish, you can carefully ignite it (flambé) — the flame will extinguish quickly and leave behind the aroma. If you are not using cognac, skip this step and pour in the beef broth right away.

Ingredients: Cognac (optional), Beef broth
If flambéing: be careful — hold the pan by the long handle, step back. If you don't feel confident, instead of igniting, wait 30–45 seconds for the alcohol to evaporate. Use natural kitchen light to monitor the flame.

Pepper sauce - reduction and emulsification

7

Pour beef broth (100 ml) into the pan. Cook over medium heat for 3–4 minutes, until the volume is reduced by about 1/3. Then reduce the heat to medium-low and add heavy cream (100 ml). Stir and gently cook for 3–5 minutes, until the sauce thickens and begins to lightly coat the spoon. Add the remaining butter (if any) and mix vigorously to combine the sauce. Finally, season with salt and pepper to taste and (optional) add 10 g of Dijon mustard and/or 20 g of green peppercorns in brine, if using — stir briefly to maintain the texture of the green grains.

Ingredients: Beef broth, 30% heavy cream, Butter, Dijon mustard (optional), Green pepper in brine (optional), Black peppercorns
The sauce should be creamy and slightly thick — test: dip a spoon, run your finger along its back; if a mark is left, the sauce is ready. Do not cook the cream too long over high heat, as it may curdle. Use a whisk or wooden spoon for mixing.

Assembly and serving

8

Once the steaks have rested, slice them against the grain (at an angle of about 45°) into pieces about 1–1.5 cm thick — cutting "against the grain" shortens the fibers and makes chewing easier. On a plate, arrange the steak slices and generously drizzle with pepper sauce. Serve immediately, preferably with a side dish (mashed potatoes, baked potatoes, or green vegetables). Additionally, you can garnish with freshly ground pepper and a piece of butter on the hot steak.

Ingredients: Beef steak (ribeye or tenderloin), Black peppercorns, Green pepper in brine (optional)
Use a sharp knife for slicing to achieve clean cuts. Serve immediately, as the sauce and meat taste best hot. Additionally, you can add pickled green pepper or fresh herbs for decoration.

Fun Fact

💡

Pepper sauce comes from French cuisine and has gained popularity as a classic companion for steaks. Traditionally, it was made from black or green peppercorns, cream, and deglazed with wine or brandy.

Best for

Walentynki Romantyczna kolacja Wyjątkowe okazje

Tips

🍽️ Serving

Serve the steak hot, with the sauce just before serving. It pairs well with mashed potatoes or celery, green asparagus, or arugula with a bit of olive oil and lemon juice. For effect, you can serve an additional piece of herb butter alongside the steak.

🥡 Storage

Steak is best consumed immediately. Store leftovers (meat and sauce) separately in an airtight container in the refrigerator for up to 48 hours. To reheat, gently warm on a skillet over low heat or in the oven at 120°C until the desired temperature is reached; avoid the microwave, which can dry out the meat. The sauce can be gently warmed over low heat, and you may add a bit of cream or water if it has thickened too much.

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