Steaks with Green Peppercorns

An adaptation of a famous French recipe, Steaks zoith Green Peppercorns are simply delicious served with boiled nezu potatoes and a crisp green salad.

3 oz. canned green peppercorns, drained, rinsed and dried

2 tablespoons prepared French mustard

4 fillet steaks

1½ oz. butter

8 fl. oz. sour cream teaspoon salt

1 tablespoon chopped fresh chives

Place the peppercorns in a medium-sized mortar and crush them with a pestle. Add the mustard to the mortar and crush it with the peppercorns. Lay the steaks on a working surface and spread the pepper-corn mixture over them. Set aside.

In a frying-pan large enough to hold the steaks in one layer, melt the butter over moderately high heat. When the foam subsides, add the steaks and fry for 2 minutes on each side. Reduce the heat to low and cook them for a further 2 minutes on each side. This will produce rare steaks – double the time for well-done steaks. Remove the steaks from the pan and transfer them to a warmed serving dish. Keep them hot while you make the sauce.

Add the sour cream and salt to the pan and cook for 2 minutes, stirring constantly, scraping the bottom of the pan to remove the sediment.

Remove the pan from the heat and pour the sauce over the steaks. Sprinkle over the chives and serve immediately.

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