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🍽️ Juicy Entrecôte with Creamy Pepper Sauce

501 kcal · 30 min · 4 servings

Ingredients

• 1 untreated lemon
• 2 tbsp green peppercorns
• 4 entrecôtes (200 g each)
• salt
• ghee
• 3 tbsp crème fraîche
• 1 pinch sharp mustard

Instructions

1. 1. Finely grate the lemon zest.
2. 2. Mix the lemon zest with the green peppercorns.
3. 3. Season the meat generously with salt.
4. 4. Make small cuts in the fat edge of the meat to prevent it from curling up while cooking.
5. 5. Heat ghee in a frying pan.
6. 6. Sear the steak over high heat.
7. 7. Reduce the heat.
8. 8. Cook for another three minutes on the first side.
9. 9. Cook for another three minutes on the second side.
10. 10. Baste the meat with the hot fat repeatedly.
11. 11. Remove the meat from the pan.
12. 12. Place it on pre-warmed plates.
13. 13. Let it rest briefly so the juices can distribute evenly.
14. 14. Stir the crème fraîche into the pan juices.
15. 15. Add the pepper-lemon mixture.
16. 16. Season with mustard.
17. 17. Season with salt if needed.
18. 18. Pour the finished sauce over the meat.

Nutrition per serving

• kcal: 501
• Protein: 56 g · Fett/Fat: 30 g · Carbs: 2 g