Classic Veal Steak with Peppercorn Sauce

Съставки

• Veal steaks (e.g., tenderloin or sirloin)4 x 6-8 oz
• Butter4 tbsp
• Olive oil2 tbsp
• Shallots, finely minced2 tbsp
• Garlic, minced1 clove
• Brandy or Cognac1/4 cup
• Beef broth or veal stock1 cup
• Heavy cream1/2 cup
• Green peppercorns (in brine or oil), drained2 tbsp
• Dijon mustard1 tsp
• Saltto taste
• Black pepper, freshly groundto taste
• Fresh parsley, chopped (for garnish)1 tbsp

Стъпки

1. 1

   Pat the veal steaks dry and season generously with salt and freshly ground black pepper.

2. 2

   Heat olive oil and 2 tbsp of butter in a large skillet over medium-high heat until shimmering.

3. 3

   Sear the veal steaks for 3-5 minutes per side for medium-rare, or to your desired doneness. Remove steaks from skillet and set aside to rest.

4. 4

   Reduce heat to medium. Add the remaining 2 tbsp of butter to the skillet. Add minced shallots and cook until softened, about 2-3 minutes.

5. 5

   Add minced garlic and cook for another minute until fragrant.

6. 6

   Carefully pour in the brandy/cognac. Let it bubble and reduce by half, scraping up any browned bits from the bottom of the pan.

7. 7

   Pour in the beef broth/stock and bring to a simmer. Cook for 5 minutes to reduce slightly.

8. 8

   Stir in the heavy cream, Dijon mustard, and drained green peppercorns. Simmer gently for 3-5 minutes until the sauce thickens.

9. 9

   Season the sauce with salt and pepper to taste.

10. 10

    Pour the peppercorn sauce over the rested veal steaks or serve on the side. Garnish with fresh parsley.