Juicy Plant-based Steak with Pepper Sauce
45 min
Under an hour
Knuspr-Küche
Ingredients
Preparation method
Peel and finely chop the onion and 3 cloves of garlic. Coarsely crush the peppercorns in a mortar.
Salt the steak fillets on all sides and let them rest for 10 minutes at room temperature.
Heat about 2 tbsp of oil strongly in a pan. Add the fillets and sear them sharply on one side for about 3 minutes. Turn, add a few sprigs of thyme, two garlic cloves crushed with a knife, and about 30 g of butter. As soon as the butter foams, baste the fillets repeatedly with the liquid butter for another 3-4 minutes until they are nicely browned all around. Remove the steaks from the pan, cover with aluminum foil, and set aside.
Chef's tip
If you want to replace Crème Fraîche with sour cream, note that Crème Fraîche has a higher fat content and does not curdle as easily in hot sauce. Sour cream is more acidic and should only be stirred in at the very end over low heat.
Classic steak fries or a fresh, crisp green salad are excellent as a side dish.
200 min
Masterpiece
