Pan Seared Steak with Creamy Long Pepper Sauce

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

A quick, creamy peppercorn sauce is the perfect accompaniment to steak, chicken, mushrooms, or even potatoes. Add a couple of tablespoons of brandy to the sauce for the extra flavour if desired. I used distinctive long pepper here, but regular black peppercorns work just as great. Another great alternative for the sauce would be bourbon smoked peppercorns, that would add some amazing smoky aroma and flavour.
Long pepper is a close relative of black pepper. As opposed to the small spheres of black pepper, the long pepper is 2-4cm long and conical, with tightly-clustered peppercorns. In India the long pepper is sometimes used in combination with other herbs in Ayurvedic medicine.
It has a sharp, warm and sweet flavour of liquorice and dark chocolate. It is sharper and more intense than traditional black pepper. Alongside the peppery spiciness, this amazing pepper delivers a taste similar to that of mixed spice thanks to the subtle hints of nutmeg, cinnamon, and cardamom. Long pepper can be used as whole, crushed in a mortar and pestle, or broken into pieces and put in a spice grinder. In sauces, broths or marinades, it can develop its slightly sweet flower scent. But with increasing cooking time, the sharpness increases too.
There are two types long pepper, India's piper longum, and piper retrofactum, which grows in Indonesia and tends to be cheaper and easier to find. It's not a common ingredient outside of India and southeast Asia, but it can be found online and in Asian markets.

 

2 tbsp Ghee 450 - 500 g Beef steak of your choice Salt of your choice (I used kala namak) Long pepper (or regular black pepper) 2 tbsp Butter 1 Shallot, finely chopped 2 Garlic cloves, finely chopped 125 ml Beef broth 125 ml Heavy cream at room-temperature 1 tbsp Long peppers, crushed in a mortar and pestle 2-3 Thyme sprigs

1. Take the steaks out of the fridge 30 minutes before planning to cook. Sprinkle both sides of steak generously with salt and pepper.
2. Heat the ghee in a large skillet over high heat until smoking hot, add the steak and sear until beautifully browned on both sides and cooked to the desired doneness. (2-4 minutes per side for medium-rare, depending on the thickness) Transfer to a plate and cover loosely with a piece of foil. Lower the heat to medium, add the butter, let it melt and start to foam before adding the shallots and garlic and cooking until aromatic, about a minute.
3. Add the beef broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth simmers, 2-3 minutes or until it reduces by half.
4. Add the cream, crushed long pepper and thyme sprigs, bring to a boil and simmer until it thickens a bit, about 3 minutes. Taste and season. Serve over the steak and enjoy!

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com