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Steakhouse
2
5 min.
6 min.
A quality pepper makes all the difference. This is especially true when preparing a pepper steak. Whether it's beef, deer, venison, or your favorite red meat, let the aromas of our brand new Boreal Pepper Mix season it in the most delicious way!
Chef Peter
2 venison or beef sirloin steaks, 8 oz (225g each)
4 tbsp Boreal Pepper Mix
2 tbsp sunflower oil
3 tbsp butter
1 head of garlic, halved
1 sprig of fresh rosemary
1 sprig of fresh thyme
Let the meat temper for 15 minutes at room temperature. Pat dry with a paper towel.
Cover the sirloin steaks with Boreal Pepper Mix, gently rub to adhere the spices well.
In a large skillet, heat the oil over high heat. Reduce to medium-high heat then sear the steaks for about 3 minutes on each side.
Lower the heat to medium, add the butter, garlic, and whole sprigs of herbs.
Using a spoon, baste the steaks with butter for 1 to 2 minutes.
Remove from heat, let rest for 5 minutes at room temperature before slicing.
Serve with sautéed mushrooms, fried potatoes, etc.
Bon appétit!
If desired, add fleur de sel to the meat slices when serving.
Wowwww vraiment excellent à refaire