Ingredients:
4 steaks
10 g butter (or 2 Teaspoons)
8 cl of dry white wine (or 1.6 teaspoons)
5 teaspoons of whole liquid cream ( 30% fat )
1 dash of mustard
Pepper from the mill
2 Tablespoons of mignonette pepper
1 teaspoon of veal stock
1/4 teaspoons of cognac or champagne
2 tbsp. grapeseed oil
Salt or fine salt
Preparation:
- In a plate put a little salted oil and in another the mignonette of white pepper.
- Pass each steak in the oil and then in the mignonette (this is a little trick to keep the pepper well stuck to the meat).
- Heat a frying pan over high heat with a knob of butter and a tablespoon of grapeseed oil, then when the steaks are ready to be milled, place them in the pan and sear them well on both sides.
- When the cooking will meet your expectations (blue, rare, or medium-rare) remove them to a separate dish, cover them with aluminum foil to keep them warm, and let the meat rest so that the juices can be released and the meat can tenderize.
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