AuthorLe-ThermiqueCategorySauces,Dips,PasteDifficultyBeginnerINGREDIENTS :
Sauce
3 tsp green or black peppercorns
2 large shallots
1 tbsp butter
85 ml brandy or cognac or red wine (omit for halal)
185 ml good quality beef stock/broth
125 ml heavy cream
Salt Pepper to taste
Marinade Steak
300 g (2) New York Strip / Porterhouse steaks
Salt & Pepper
1 tbsp vegetable oil
COOKING METHODS :
1
- Place peppercorns and shallots in the mixing jar, start mill.
Settings: Timer: 10 Seconds / Speed 9
2
- Add the butter and saute.
Settings: Timer: 5 Minutes / Speed: 3 / Temperature: 100°C
- Add brandy at the last one minute.
3
- Add wine and stock/broth, then cook.
Settings: Timer: 6 Minutes / Speed: 4 / Temperature: 100°C
4
- Add heavy cream and cook until sauce thicken.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 60°C
5
- Taste sauce, adjust salt and pepper to taste.
6
- Transfer steaks to warmed serving plates. Spoon over sauce. Serve immediately.
Nutrition Facts
0 servings
Serving size
Ingredients
INGREDIENTS :
Sauce
3 tsp green or black peppercorns
2 large shallots
1 tbsp butter
85 ml brandy or cognac or red wine (omit for halal)
185 ml good quality beef stock/broth
125 ml heavy cream
Salt Pepper to taste
Marinade Steak
300 g (2) New York Strip / Porterhouse steaks
Salt & Pepper
1 tbsp vegetable oil