THE PEPPER-CHARRED SLABS

(Our Play on Steak au Poivre)

THE PEPPER-CHARRED SLABS

Ingredients: 2 Sirloin or Ribeye steaks, 2 tbsp Black peppercorns (freshly crushed), 100ml Double cream, 50ml Beef stock, 30ml Brandy (optional), 1 small shallot (minced), 30g Butter...

Ingredients

  • 2 Sirloin or Ribeye steaks
  • 2 tbsp Black peppercorns (freshly crushed)
  • 100ml Double cream
  • 50ml Beef stock
  • 30ml Brandy (optional)
  • 1 small shallot (minced)
  • 30g Butter

Cooking Method

  1. The Coat Press the crushed pepper firmly into both sides of the steaks to create a 'crust'.
  2. The Scorch Sear steaks in a hot pan for 3 minutes per side until the pepper is charred and aromatic; remove.
  3. The Architect Sauté shallots in butter in the same pan until translucent.
  4. The Bloom Add a 20ml splash of stock (or brandy); the steam will lift the caramelized pepper oils.
  5. The Silk Merge Pour in remaining stock and cream; simmer for 3 minutes until it reduces to a thick grey-brown silk.
  6. The Final Flourish Pour the hot silk over the slabs; top with raw sea salt.

Cuisine: French

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