It’s probably easier to make this steak than to pronounce it’s name.
Ok this doesn’t exactly qualify as healthy but what harm can a bloody juicy steak do when enjoyed occasionally? Pair it with a full bodied melot & i’m in heaven.
4 tenderloin steaks cut 1 1/2 inches thick
1 tablespoon butter
1 teaspoon olive oil
1 cup heavy cream
2 tablespoons white wine
Bring steaks to room temperature. Liberally season with salt. Crush ppeppercorns coarsely. Coat steaks with peppercorns. Heat butter and olive oil in a large stainless steel (not non-stick) skillet over medium high heat. When the oil is hot, add steaks and cook approximately 4 minutes onn each side (medium rare). Remove steaks from pan and set aside to rest. Deglaze pan with white wine, scraping to remove any little brown bits stuck to the bottom. Add cream and bring to a simmmer. When cream mixture thickens, taste for seasoning and serve over steaks. Serves 4.
This steak was paired with Celriac (celery root) mash. It was delicious but is a lot of work to quarter and peal the celriac. I recommend pairing this steak with mashed potatoes or roasted red potatoes. Bon appetit!