Serves: 4
Cooking time: 15 minutes
Prep time: 10 minutes
Ingredients:
For the steak:
• 4 tenderloin steaks or eye of round
• 1½ tablespoons green peppercorn
• 3 tbsp rice vinegar
• Salt to taste
For the sauce:
• 125 ml beef stock
• 125 ml crème fraiche
• 60 ml strong black tea
• 1 tbsp sugar
Method:
To make the steak:
Bring the meat to room temperature before cooking, about 20 minutes.
Put the peppercorns to soak in the vinegar with a little sugar.
Heat the pan to high, and season the meat.
When the pan is very hot, fry the steaks on both sides to your liking.
Let the meat rest on a board while you make the sauce.
To make the sauce:
Deglaze the pan with the stock, tea and sugar and boil it down to a generous tablespoon, about 2 minutes
Lower the heat and add the drained peppercorns and cream to heat through.
Put the meat back in the pan, turning once to coat. Put the meat on a platter and pour over the sauce.
— Tarek Ebrahim is the host of 100 Lahma (100 meats) on Fatafeat this Ramadan.
