Ingredients
- 4 steaks
- few sprigs of rosemary
- few sprigs of thyme
- 3 garlic cloves
- olive oil
- pepper and salt to taste
- 1 teaspoon mustard
- 3 tablespoons pink peppercorns
- about 50 gram dairy butter
- 200 ml cream
Kitchen equipment needed
- mortar and pestle or use the bottom of a pan to crush the peppercorns
- large skillet
- plate
- tin foil
- spoon
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!
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