How To Make Chinese Pepper Steak | September 7, 2023

Annonce:

4 steaks

10 g butter (or 2 Teaspoons)

8 cl of dry white wine (or 1.6 teaspoons)

5 teaspoons of whole liquid cream ( 30% fat )

1 dash of mustard

Pepper from the mill

2 Tablespoons of mignonette pepper

1 teaspoon of veal stock

1/4 teaspoons of cognac or champagne

2 tbsp. grapeseed oil

Salt or fine salt

In a plate put a little salted oil and in another the mignonette of white pepper.
Pass each steak in the oil and then in the mignonette (this is a little trick to keep the pepper well stuck to the meat).
Heat a frying pan over high heat with a knob of butter and a tablespoon of grapeseed oil, then when the steaks are ready to be milled, place them in the pan and sear them well on both sides.
When the cooking will meet your expectations (blue, rare, or medium-rare) remove them to a separate dish, cover them with aluminum foil to keep them warm, and let the meat rest so that the juices can be released and the meat can tenderize.