Steak with Pepper Sauce

Ingredients

• 2 tbsp Rapeseed oil
• 640 g beef steak (4 steaks about 160 g each)
• Salt
• pepper (ground)
• 1 tbsp brandy vinegar
• 200 ml beef stock
• 200 ml whipping cream
• 2 tbsp green peppercorns (pickled)

Instructions

1. 1.

   Heat the oil in a pan and brown the steaks for 1–2 minutes on each side.

2. 2.

   Remove from the pan and place on a rack (under a fat pan or baking tray).

3. 3.

   Season both sides with salt and pepper and bake in a preheated oven at 80 °C (fan: 60 °C; gas: lowest setting) for 10–25 minutes, depending on desired doneness.

4. 4.

   Meanwhile deglaze the pan with brandy vinegar and add the beef stock. Bring to a boil and reduce briefly, then stir in the cream. Simmer a few minutes until the sauce is slightly thickened and creamy. Finally add the peppercorns, season with salt, and remove from heat.

5. 5.

   Plate the steaks on plates and pour the pepper sauce over them. Serve with baguette if desired.