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.
Continue reading preparation & tips on the next page
How To Make SOUTHERN POTATO SALAD
Chicken Philly Cheesesteak Sandwich
Marinated Cucumbers, Onions, and Tomatoes
Here’s Why You Shouldn’t Warm Up Your Car in Winter
Tried this for the first time and it didn’t disappoint! Hubby asked for 2 extra helpings!
The Uses Of This Small Hole On a Padlock
Water Your Seedlings the Right Way — and Reap an Early, Abundant Harvest of Tomatoes, Peppers, and Cucumbers
Banana Ice Cream With Chocolate
I had no idea! Gotta do this for my entryway