Esta es una exhibición prevé de cómo se va ver la receta de 'Peppercorn Crusted Steak' imprimido.

Receta Peppercorn Crusted Steak
by Global Cookbook

Peppercorn Crusted Steak
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 2 Tbsp. black peppercorns
  • 2 clv garlic, chopped
  • 3 Tbsp. extra virgin olive oil
  • 2 Tbsp. Dijon mustard
  • 1 x 2 pound top sirloin grilling steak, about an inch thick
  • 1/4 tsp salt
  • 1/2 c. red wine
  • 1/2 c. beef stock
  •     tbsp whipping cream

Direcciones

  1. Preheat oven to 425 F (220 C).
  2. Place peppercorns in resealable bag.
  3. Using smooth side of mallet or possibly bottom of heavy saucepan, crush peppercorns to size of sesame seeds.
  4. In small bowl, combine peppercorns, garlic, 2 Tbsp. (25 mL) of the oil and mustard. (Make-ahead: Cover and chill for up to 4 hrs.)
  5. Trim fat from steak.
  6. Spread pepper mix around edges of steaks; sprinkle with salt.
  7. In ovenproof skillet, heat remaining oil over high heat.
  8. Sear on both sides till golden, about 2 min per side.
  9. Roast in oven, turning once, for about 15 min for medium-rare or possibly till desired doneness.
  10. Transfer to cutting board; tent with foil and let stand for 5 min before slicing thinly across the grain.
  11. In same skillet, bring wine and stock to boil, scraping up any brown bits; boil for 2 min.
  12. Strain through fine meshed sieve; return sauce to skillet.
  13. Add in cream; boil for1 minute.
  14. Add in any accumulated juices from steak to sauce. Serve with steaks.