• 4 tenderloin steaks or eye of round (160g per person)

  • 1.5 tablespoons green peppercorns in brine, rinsed and drained

  • 60 ml red wine or strong black tea

  • Salt

  • 125 ml Beef Stock

  • 125 ml crème fraiche


  • 1.

    Bring the meat to room temperature before cooking, about 20 minutes.

  • 2.

    Put the peppercorns to soak in the wine. (Drain before using.)

  • 3.

    Heat the pan to high, and season the meat.

  • 4.

    When the pan is very hot, fry the steaks on both sides to your liking.

  • 5.

    Let the meat rest on a board while you make the sauce.

  • 6.

    Deglaze the pan with the stock and boil it down to a generous tablespoon, about 2 minutes.

  • 7.

    Lower the heat and add the drained peppercorns and cream to heat through.

  • 8.

    Put the meat back in the pan, turning once to coat.

  • 9.

    Then, put the meat on a platter and pour over the sauce.

  • 10.


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