Steaks with Pink Pepper Sauce
4 servings
30 minutes
Steaks with pink pepper sauce are an exquisite dish of American cuisine, combining tender beef tenderloin with a fragrant, velvety sauce. Pink pepper, known for its mild spicy flavor with fruity notes, adds a special refinement to the dish. Historically, pink pepper was used as an exotic spice, and when combined with brandy, white wine, and cream, it transforms a classic steak into a gastronomic delight. This recipe is perfect for a romantic dinner or festive gathering. Serve it with a green salad to highlight the rich flavors of the meat and sauce. The harmony of textures and aromas makes this dish unforgettable.
1
Pour wine and brandy into the pan and simmer for 4 minutes, or until reduced by half. Add beef broth and reduce by half again. You should have about 125 ml of sauce.
- Dry white wine: 125 ml
- Brandy: 2 tablespoons
- Beef stock: 125 ml
2
Meanwhile, dry and slightly crush the pink pepper. Mix with the sauce and cream and cook until thickened.
- Pink peppercorns in brine: 2 tablespoons
- Whipped cream: 125 ml
3
Place the meat on warm plates and drizzle with sauce. Serve with green salad.
4
In a large skillet, heat butter and vegetable oil and fry the meat cut into 4 steaks for 3-4 minutes on each side over high heat. Remove from the skillet, cover, and keep warm.
- Butter: 60 g
- Vegetable oil: 1 tablespoon
- Beef tenderloin: 800 g
