🍽️ Tender Veal Steaks in Creamy Pepper Sauce

Name: Tender Veal Steaks in Creamy Pepper Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Steaks (from the veal loin); 1 tbsp olive oil; 10 g butter; salt (pepper); 100 ml red wine; 1 tbsp sour cream; 250 ml beef broth (from the jar); 30 g butter; 1 peppercorns (from the jar); 1 tbsp peppercorns; 1 tbsp juice

548 kcal · 30 min · 4 servings

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Ingredients

2 Steaks (from the veal loin)
1 tbsp olive oil
10 g butter
salt (pepper)
100 ml red wine
1 tbsp sour cream
250 ml beef broth (from the jar)
30 g butter
1 peppercorns (from the jar)
1 tbsp peppercorns
1 tbsp juice

Instructions

1. Rinse the meat under running water and then pat it completely dry with a kitchen towel.
2. Season the steaks generously on both sides with salt and freshly ground pepper.
3. Heat the butter and olive oil in a heavy frying pan over medium-high heat.
4. Sear the steaks for about 4 to 5 minutes on each side until they are golden brown.
5. Remove the steaks from the pan, wrap them tightly in aluminum foil, and let them rest for a few minutes.
6. Deglaze the pan juices with red wine and stir in the pepper juice.
7. Let the sauce reduce briefly until it thickens slightly.
8. Stir the crème fraîche into the sauce until well combined.
9. Pour in the beef stock and let the sauce reduce again briefly.
10. Remove the pan from the heat and stir in the ice-cold butter piece by piece until the sauce is glossy and creamy.
11. Gently fold the whole peppercorns into the finished sauce.
12. Remove the steaks from the aluminum foil and place them on the serving plates.
13. Pour the warm pepper sauce around the steaks.

Nutrition per serving

kcal: 548
Protein: 46 g · Fett/Fat: 36 g · Carbs: 2 g