Gastronomixs

Pepper steak

A timeless classic. The flank steak is a perfect cut for the pepper steak. If you use a whole flank steak it will serve several people. Recipe for four people.

Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.

Pepper steak

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Ingredients

1

whole

flank steak

100

g

crushed peppercorns

200

ml

brown stock

200

ml

cream

100

ml

cognac

Preparation method

  • Trim the flank steak, season with salt and pepper, and press the crushed peppercorns firmly onto one side of the steak.
  • Roast with the pepper-crusted side facing up in an oven at 95°C with the oven’s core temperature setting at 50°C.
  • Pour the cognac into the pan and flambé. Add the brown stock and cream to create a flavourful pepper sauce.
  • Allow the flank steak to rest for ten minutes in a warm place.
  • Slice the meat across the grain.
  • Serve with the pepper sauce.

Serving suggestions

  • You can cut the steak into single serving sizes before cooking.
  • Serve with components such as potato, mushroom, onion, tomato, sweet pepper, courgette, aubergine, etc.

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