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.

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