Whole Mixed Peppercorns

Grilled Steak with Colorful Pepper Sauce

Ingredients:

• 2 beef steaks (e.g., ribeye, tenderloin)
• 2 tablespoons of whole colorful pepper (crushed)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 garlic cloves (finely chopped)
• 150 ml heavy cream
• 100 ml beef broth
• Salt to taste
• Fresh herbs (e.g., thyme or rosemary) for garnish

Method:

1. Preparing the Steaks: Take the steaks out of the fridge about 30 minutes before grilling to bring them to room temperature. Then season with salt and coat both sides with crushed colorful pepper, pressing it gently into the meat to adhere well.

2. Grilling the Steaks: Preheat the grill or a grill pan to high heat. Brush the steaks with olive oil and grill to the desired doneness – about 3–4 minutes on each side for medium rare. After grilling, let the steaks rest for 5 minutes to evenly distribute the juices.

3. Preparing the Colorful Pepper Sauce: In a small saucepan, melt the butter over medium heat. Add the chopped garlic and sauté until fragrant (about 1 minute). Then add the beef broth and let it simmer for 2–3 minutes to reduce slightly. Stir in the cream and bring the sauce to a boil. Reduce the heat and let it simmer until thickened (about 5 minutes). For extra spiciness, add a pinch of crushed colorful pepper.

4. Serving: Pour the colorful pepper sauce over the steaks and garnish with fresh herbs. Serve with your choice of side dish, such as roasted potatoes, grilled vegetables, or a fresh salad.

Tips:

• For a milder taste, mix the crushed colorful pepper with a bit of ground pepper.
• If you don’t have beef broth, you can use vegetable or chicken broth.