VIANDE DE BOEUF FUMÉE AU FOUR Simple à faire// Magny Mode de vie

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Coarsely crush black peppercorns and spread them on a plate.

Season both sides of the steak with salt and press into the crushed peppercorns.

Heat olive oil and butter in a skillet over medium-high heat until shimmering.

Add the steak and cook for 4-5 minutes per side for medium-rare, until a crust forms.

Remove the steak from the skillet and let it rest on a plate.

Add shallots to the skillet and sauté until soft, about 2-3 minutes.

Carefully add brandy to deglaze the pan, scraping up browned bits.

Allow the brandy to reduce by half, about 2 minutes.

Stir in heavy cream and simmer until thickened, about 3-4 minutes.

Return the steak to the skillet, spoon sauce over it, and warm through for 1-2 minutes.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens