4 rump steaks, about 2.5 cm thick, each weighing about 150 g
4 tablespoons green peppercorns
30 g butter
2 tablespoons oil
4 tablespoons Armagnac
¼ liter cream
Salt the steaks and roll them in the peppercorns. Arrange the steaks in a deep pan in which you have heated the butter and the oil. Brown them for 2 to 5 minutes on each side, according to your taste. When they are cooked, drain them and put them on a hot dish. Discard the cooking fats from the pan and deglaze it with the Armagnac; then heat the pan and set the Armagnac alight. Pour in the cream and any juices from the steaks, bring to the boil and allow to reduce. Arrange the steaks on a serving dish, cover them with the sauce and serve as soon as possible. Very hot.
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