This is a classic French dish of steak drenched in a creamy pepper sauce. Use freshly grinded peppercorns that are still course, to give you that extra pop in the sauce.
- Steak of your choice, use a large rump, or smaller pieces or rump
- Salt and pepper for the steak
For the sauce:
- 1 tot butter
- 1 tot olive oil
- 1 small onion, chopped finely
- 3 garlic cloves, crushed and chopped
- 1 tub (250 ml) fresh cream
- 1 tot brandy, sherry or port
- 1/2 tot freshly grounded course peppercorns
- 1/2 teaspoon salt
- Fresh sprigs of thyme
- Light a big fire and while you wait for the coals to start forming, start to prepare your sauce.
- In a fireproof pan, heat the butter and olive oil together.
- Add the onion and let this fry until soft, add the garlic and fry for 1 minute.
- Add the cream, brandy, peppercorns, salt and thyme and let this simmer over medium to low heat so that the cream can reduce.
- While your sauce is simmering, braai your steak over hot coals until medium to medium rare.
- Remove the steak from the fire and let it rest for 5 minutes. By now your sauce should be perfect!
- Slice the steak into thin slices and pour over your creamy sauce and serve immediately.
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