Ingredients
4 servings
- 1 kg rib eye steak
- ½ teaspoon ground pepper
- ½ teaspoon sea salt
- olive oil for brushing the meat
Pepper sauce
- 200 ml beef broth
- 2 tablespoons green pepper in brine
- 1 shallot
- 300 ml whipping cream
- 60 ml brandy
Instructions
Pat the steaks dry. Then brush the meat with olive oil and sprinkle regularly and thoroughly with salt and pepper. Heat up a grill or a large non-stick pan. Place the steaks on it and sear for three minutes on each side for medium to rare (applies to slices 1.5 cm thick), or as long as desired. Remove them from the pan and let them rest for five minutes to allow the juices to distribute evenly.
Pepper sauce
Heat a saucepan over medium heat. Pour in the oil, add the chopped shallot and green pepper, and heat for two minutes. Add two tablespoons of the pepper brine, broth, and brandy, and cook for three to four minutes. Pour in the cream and cook for two minutes, until thickened. Set aside and keep warm.
