Steak with crème fraîche and Peppercorn Sauce

 

7 ounces beef stock

3 1/2 ounces red wine

Salt

2 sirloin steaks (8 ounces each)

Pinch of steak seasoning

1 tsp. butter

1 tsp. olive oil

2 T. crème fraîche

2 tsp. mixed peppercorns, coarsely crushed

Two large handfuls mixed greens

 

Pour the stock and wine into a small saucepan and boil rapidly for about 10 minutes to reduce it, then season with a pinch of salt. Season the steaks with a pinch of steak seasoning and allow to reach room temperature. Place a skillet over high heat and add the butter and oil. Add the steaks to the hot pan and, keeping the heat high, cook 3 minutes on one side for medium or 2 minutes for rare. Turn them over and give them another 2 minutes on the other side for medium or 1 minute for rare. Pour in the reduced stock, crème fraîche, and peppercorns. Stir well and cook for 1 minute more. Serve with mixed greens.

 

Yield: 2 servings

Calories: 510