Parisian Pepper Steak

Parisian pepper steak

Pepper steak is one of those fashionable dishes that have been flourishing in obscurity for a long time and then suddenly spread across all menus at an epidemic pace. In all likelihood, the fillet steak breaded with coarsely crushed peppercorns was invented by a French chef. Since pepper steak alone sounds a bit lean, a restaurateur intent on menu lyricism added the suffix Parisian – and that’s where it has remained, although classical cuisine knows at best a pepper steak, but not one from Paris.

The kitchen scholars argue therefore whether it is abgaengig to prepare the roast residue to a scarce sauce. There is only one thing that is clear: a lot of pepper must be included!

Press steaks from both sides in coarsely crushed peppercorns, so that the pepper gets a good grip in the meat.

Roast for 2 to 3 min on each side in hot frying fat.

Season steaks with salt, add butter to frying pan, add shallots and finish frying briefly. Flambé steaks with brandy and transfer to a warmed platter.

Pour shallots with a little bit of clear soup and stew at high temperature until soft, add tomato ketchup and Worcestersauce, stir through and make a little bit. Offer the sauce with the steaks.

Then serve with herb butter, French fries and fresh leaf salad.

Our tip: It is best to use fresh herbs for extra flavor!

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