Striploin with pepper sauce combines a seared slice with a light creamy sauce. Prepare the sauce ingredients before cooking the meat so that you can prepare it while it is resting, without keeping the steak on the stove too long to wait for the rest of the meal.
Ingredients: approximately two servings
- Two pieces of striploin according to the declared weight of the package.
- A tablespoon of oil, salt and pepper.
- Half a cup of cooking cream, and a quarter cup of light, not very salty broth.
- Half a teaspoon of crushed black pepper, and an optional teaspoon of butter.
Cook the steak
Pat the steaks dry and heat a suitable pan. Brown them with space between them, adjusting the heat to their thickness and browning. For whole-cut steaks, check that the centre reaches at least 63°C, then rest for 3 minutes, following any stricter product instructions.
The sauce
Transfer the meat to a clean plate, reduce the heat and remove excess fat if necessary. Carefully add the stock and loosen the browned, unburnt bits, then add the cream and pepper. Simmer gently to the desired consistency. If the pan bottom has burnt, use a clean pan to avoid a bitter sauce.
Adjust the strength
Add pepper gradually and taste the cooked sauce before adding salt. Concentrated stock can make it salty even without much added salt. Thin with a little water or cream if needed and heat through.
Serving
Place a small amount of sauce alongside or over part of the slice, and serve the rest separately. The recipe contains milk when using cream and butter; Check ingredients if allergic. The weight of a package of Striploin in ALRAQI MEATS is a total of 2 pieces, so check the current page before calculating the number of packages for your guests.
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