Steak with green pepper and whisky sauce

STEAK WITH WHISKY AND PEPPER SAUCE

Portions : 4 - Preparation : 5 minutes - Cooking : 15 minutes

Ingredients

• 4 beef ribs (about 200 g each)
• 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 shallot, chopped
• 1 clove garlic, minced
• 60 ml (4 tbsp) green pepper
• 60 ml (4 tbsp) whisky
• 250 ml (1 cup) veal stock
• 60 ml (4 tbsp) 35% cream

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot skillet, sear the beef ribs coated with Mycryo butter, or in a little fat of your choice, for 2 minutes on each side.
3. Arrange the chops on a baking sheet lined with parchment paper or a silicone mat, and bake for 8 to 10 minutes, depending on desired doneness.
4. Meanwhile, in the same pan, brown the shallot in the remaining fat of your choice. Add the garlic and green pepper. Deglaze with whisky and reduce. Add the veal stock and cook for 3 to 4 minutes. Add the cream, salt and pepper, cook for 1 to 2 minutes and check the seasoning.
5. Just before serving, cover the meat with the prepared sauce. Serve with home fries.