Entrecôte with Pepper Sauce

Ingredients

• 1 untreated lemon
• 2 tbsp green peppercorns
• 4 entrecôte steaks (200g each)
• Salt
• clarified butter
• 3 tbsp crème fraîche
• 1 tsp sharp mustard

Instructions

1. 1.

   Grate the lemon zest and mix with the green peppercorns. Season the steak. Heat clarified butter in a pan, score the fat edge of the steaks so they don’t puff up while cooking. Sear the meat quickly, reduce heat and continue cooking each side for about 3 minutes, basting with the pan fat.

2. 2.

   Remove the steak from the pan and let it rest on preheated plates to allow juices to redistribute evenly. Stir in the crème fraîche. Add the pepper‑lemon mixture, season with mustard and salt if needed, and spoon the sauce over the meat.