Peppery French-Style Steak
Description
The dish is prepared without unnecessary complications. At first glance, it may seem impossible to eat the peppered steak due to the large amount of pepper. In reality, this is not the case. The black pepper is not ground into powder but slightly crushed. In this dish, pepper serves both as a light coating and a seasoning for the meat simultaneously. During frying, some of the pepper will be lost. We will use it later in the sauce when preparing it. I highly recommend trying it and experiencing French cuisine. The finished dish can now be served.
Instructions
- 1
Step 1
To prepare a French steak, take a veal cutlet (tenderloin), a few black peppercorns, a little wine, vegetable oil, flour, cream, and spices.
- 2
Step 2
Cut the tenderloin into 3-4 cm pieces. Since the steak will be peppery, you need to crush the black pepper. The pepper here serves both as a spice and a coating. Some of the pepper will remain in the pan after frying. Place the peppercorns on a paper or cloth towel, fold the towel in half, and gently crush the pepper with a mallet so it doesn't turn into powder.
- 3
Step 3
Season the steak with crushed black pepper and salt on all sides.
- 4
Step 4
Pour a little vegetable oil into a frying pan. Sear the steak on all sides over very high heat. Cook for 2 minutes on each side. I'll repeat once again: you must not tenderize the steak with a meat mallet to make the meat softer. Also, do not use ground black pepper (powder). Let the cooked steak rest (not on the pan). After 3–5 minutes, slice it into thin pieces. The inside of the meat should be pink, and the meat juice should be clear.
- 5
Step 5
Serve the dish with sliced vegetables.
- 6
Step 6
Serve the French pepper steak at the table, pouring creamy sauce over it.
- 7
Step 7
How to prepare the sauce? In the same pan where you seared the steak, lightly sauté the garlic. Pour in the wine. Let it come to a boil—it will happen quickly. Allow the wine to simmer. The alcohol will evaporate, and the wine will pick up the leftover meat juices. There are still pepper bits remaining in the pan. We won't add any more spice to the sauce.
- 8
Step 8
Pour in the cream and mix with the wine. Add a little salt. Cook the sauce for 3 minutes.