Steak au Poivre

Step by step

1. I start by coarsely grinding the peppercorns, those who prefer can cut them with a knife,

2. I season the meat with salt on all sides and roll it in pepper to form a crust,

3. Heat the oil and butter in the frying pan,

4. Add the meat and let it brown well,

5. Brown for 2 minutes on each side and then turn to sear the side of the meat quickly,

6. I remove it from the pan, together with the crushed garlic clove (I put it unpeeled because we will remove it later),

7. I add the brandy and let the alcohol evaporate,

8. Then add the chicken broth that will give even more flavor to our preparation,

9. I let it cook for about 2-3 minutes to reduce and add the cream,

10. I cook to reduce and incorporate,

11. I adjust the seasoning and return with the meat to heat in the sauce for 1 minute.

This dish is divine with French fries, mashed potatoes, Piedmontese rice, plain rice!