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Beef Steak with Green Peppercorn Sauce & Whiskey
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15 min
Knuspr-Küche
Ein absoluter Klassiker der Steak-Küche: Zartes Rinderfilet trifft auf eine cremige Sauce aus grünem Kampot-Pfeffer, verfeinert mit einem Schuss Whiskey. Diese Sauce ist die perfekte Balance zwischen pikanter Schärfe und samtiger Milde. In nur 15 Minuten zaubern Sie ein Gericht auf Restaurant-Niveau, das jeden Fleischliebhaber begeistert. Servieren Sie dazu frischen Spargel oder knusprige Röstkartoffeln für den ultimativen Genuss.
Preparation method
Season the beef fillet generously with salt and ground black pepper. Make sure the meat is at room temperature before you start frying.
Heat the olive oil strongly in a pan. Sear the steak on both sides until the desired doneness is reached. Remove the meat from the pan and let it rest wrapped in aluminum foil.
Deglaze the pan with whiskey and let the alcohol completely cook off. Reduce the heat, add the cooking cream and green peppercorns. Finally, stir in the cold butter cubes until the sauce has a creamy consistency.
200 min
Masterpiece
