Beef with Green Peppercorn Sauce
Quick Recipes Simple Recipes Veal French Meat Dishes
The odyssey of the beef rib-eye I bought on Saturday continues with beef in green peppercorn sauce. It was a quick lunch for us. I just added 2 boiled potatoes on the side.
Ingredients
500 g beef rib-eye (which I cut into 3 slices perpendicular to the grain)
1 small onion
3 tablespoons dry red/white wine
100 ml concentrated beef broth (or 10 homemade beef stock cubes)
3 tablespoons heavy cream for cooking
1 level teaspoon mustard
1 tablespoon green peppercorns in brine
1-2 tablespoons oil
salt
How to prepare beef with green peppercorn sauce
- Heat the oil very well in a non-stick pan. Fry the rib-eye slices for 2-3 minutes on each side over high heat. Remove the meat to a plate and cover with aluminum foil to keep warm.
- Add the finely chopped onion to the pan and fry over medium heat until slightly browned. Deglaze with wine.
- Add the beef broth and let it simmer for 1 minute.
- Add the cream, mustard, and green peppercorns. Let it simmer for another minute to thicken the sauce slightly. Add salt to taste.
* If you want a spicier dish, crush some of the peppercorns before adding them to the sauce. - Add the meat to the sauce, along with any juices it released on the plate. Spoon the sauce over the meat slices. Leave on heat for 1 more minute to warm through.
Green peppercorns in brine
The seared meat
Green peppercorn sauce
