It’s a very easy and tasty traditional recipe, especially if you like spicy food. Let’s do it!
INGREDIENTS
– 2 Beef steaks (you can use tenderloin if you prefer)
– 1 Onion
– 150 ml Cream
– 30 gr. Black or green pepper
– 6 Tablespoons of olive oil
– 1/2 glass of white wine or 1/4 glass of brandy
– 2 Tablespoons of powdered beef broth
– 1/2 kg of potatoes, sweet potatoes or salad as a garnish
– Salt and spices (thyme, rosemary and oregano)
PREPARATION
– Roast the potatoes or sweet potatoes in squares with spices, salt and olive (you can make fried potatoes as a side as well or salad, as you prefer).
– Cut the onion into brunoise (small pieces) and cook it in a saucepan with a little olive oil until golden brown.
– Add the white wine or brandy, the beef broth and the ground pepper. If you love pepper, you can put the whole grains as I did. You probably don’t need to add salt because the broth already has it.
– Let the alcohol evaporate and the liquid concentrate.
– Add the cream and let it reduce until it reaches the right consistency.
– Seal the steaks in a pan, with very hot oil, or grill them to the point that you like (I would vote for a juicy point).
– Serve the potatoes, salad, steak and pepper sauce on top.
– Enjoy your pepper steaks!
PAIRING: We suggest accompanying this dish with a good Tannat. This red wine has the ideal structure to combine with a good cut of beef, cream sauce and pepper.
