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Marinated flank steak, pepper cream sauce

Marinated flank steak, pepper cream sauce

Main course | Easy | 50 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. In a medium saucepan, bring the broth to a boil and reduce by half. Cool and separate into two equal parts.
  2. Remove the flap in a sandwich bag, pouring the first part of reduced broth, remove the air bag and the maximum marinate in the fridge for 24 h.
  3. In a small saucepan, sweat the shallot, pepper and thyme with olive oil for 5 minutes.
  4. Pour the second part of the reduced broth and the cream. Bring to a boil.
  5. Reduce until sauce coats the back of a spoon. Keep warm.
  6. In a grill pan, grill the steak and finish cooking in the oven until desired doneness. Allow the flank steak to rest before slicing.
  7. Serve the flank steak with the sauce and vegetables you want.

La Tablée des Chefs - Bavette marinée sauce crémeuse poivrée

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