This is a recipe for a skilful, fresh, spicy steak dressed with plenty of black pepper. The rich cream sauce and the sharpness of the black pepper are a perfect match, and you will never get tired of it.
I used Kobe beef (Tajima beef) fillet this time, but of course any variety or part of the beef can be used, so please refer to this recipe if you like!
Ingredients (about 2 servings)
400 g beef
Black pepper to taste
20-30g butter
1/6 onion
2 tablespoons fond de veau
100 ml heavy cream
1 teaspoon mustard
A pinch of white wine vinegar
1 clove garlic (optional)