dinner · everyday
Peppercorn flank steak with shallot cream sauce
Cracked-pepper steak seared and rested, with a quick pan sauce of shallot, beef stock and a little cream. Slice it thinly across the grain.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Season the steak with salt and cracked pepper. Sear it in hot oil until the center reaches 145°F (63°C), then rest for at least 3 minutes.
-
2
In the same skillet, soften the minced shallot. Pour in the stock and reduce by half, scraping up the browned bits.
-
3
Stir in the cream and simmer until the sauce is spoonable.
-
4
Slice the steak across the grain and serve with the sauce.
