Marinated flank steak, pepper cream sauce
Marinated flank steak, pepper cream sauce

Preparation time 30 minutes

Total time: 50 minutes

Ingredients

  1. 300 g of beef flank
  2. 500 ml of fondue broth Red Wine Canton
  3. 1 shallot
  4. 15ml of mixture 5 five pepper
  5. 2 branches of thyme leaves
  6. 375 ml whipping cream 35%
  7. 15 ml of 5 coarse ground pepper mix

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.

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