Preparation
In a mortar crush the peppers.
The more crushed they are, the stronger the sauce becomes.
Season the steaks on both sides with a little salt flower, taking into account that the broth is already salty.
In a frying pan, bring the butter to the heat and let it heat up well.
Fry the steaks on both sides to taste.
After the fried steaks place them on a plate.
To the remaining fat, mix the pepper, Worcestershire sauce and broth.
Simmer a few minutes to cook until the sauce has halved.
Beat the cream with a wire stick until it gains a little consistency and volume. Add the cream to the sauce and mix well.
Cook until the sauce is creamy.
Pour the sauce over the steaks and serve.
The more crushed they are, the stronger the sauce becomes.
Season the steaks on both sides with a little salt flower, taking into account that the broth is already salty.
In a frying pan, bring the butter to the heat and let it heat up well.
Fry the steaks on both sides to taste.
After the fried steaks place them on a plate.
To the remaining fat, mix the pepper, Worcestershire sauce and broth.
Simmer a few minutes to cook until the sauce has halved.
Beat the cream with a wire stick until it gains a little consistency and volume. Add the cream to the sauce and mix well.
Cook until the sauce is creamy.
Pour the sauce over the steaks and serve.
Ingredients
- For 2 people
- 2 sirloin steaks (approximately 200 grams each)
- Salt flower q.b
- 50 grams of butter
- 100 ml of natural broth
- 2 tablespoons of pepper mix (whole grain)
- 1 teaspoon Worcestershire sauce
- 200 ml of cream
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