Steak with pink peppercorn sauce

Preparation – 5 minutes

Remove the steaks from the fridge about half an hour before cooking them. Crush the peppercorns with a mortar and pestle or use the bottom of a pan.

Crush the garlic cloves and set them aside, there's no need to peel them.  

Finishing the steak with pink peppercorn sauce – 15 minutes

Season the steaks with pepper and salt. Heat olive oil in a large skillet and cook the steaks a few minutes on both sides. Add sprigs of thyme and rosemary along with the crushed garlic and cook a few minutes more.

The exact time depends on the way you like your steak best. Transfer the steaks to a plate and cover with tin foil. Meanwhile create the sauce by adding butter to the skillet.

Add mustard and cream and bring to a boil. Let it reduce for a few minutes until you've reached the desired thickness before you also add the crushed peppercorns.

Remove garlic, rosemary and thyme and season with salt. Serve with steak, fries and a salad. Enjoy!