Plant-based Steak with Creamy Pepper Sauce

Peel and finely chop the onion and 3 cloves of garlic. Coarsely crush the peppercorns in a mortar.

Season the plant-based fillets with salt on all sides and let them rest at room temperature for about 10 minutes.

Heat about 2 tbsp of vegetable oil strongly in a pan. Add the fillets and sear them sharply on one side for about 3 minutes. Flip, add a few sprigs of thyme, two crushed garlic cloves, and about 30 g of butter. As soon as the butter foams, baste the fillets repeatedly with the flavored butter for another 3-4 minutes (arrosieren) until they are nicely browned all around. Remove the steaks from the pan, cover with aluminum foil, and set aside.