8 thick steaks
1/2 cup (chalice) of heavy cream
1 small sprig of thyme
2 tablespoons (soup spoon) of cold butter
1 tablespoon (tablespoon) of green peppercorns
1 tablespoon (tablespoon) of Worcestershire sauce
1/4 cup (chalice) of brandy
1 cube of beef broth
1/2 cup (chalice) of hot water
Salt and pepper to taste
8 thick steaks
1/2 cup (chalice) of heavy cream
1 small sprig of thyme
2 tablespoons (soup spoon) of cold butter
1 tablespoon (tablespoon) of green peppercorns
1 tablespoon (tablespoon) of Worcestershire sauce
1/4 cup (chalice) of brandy
1 cube of beef broth
1/2 cup (chalice) of hot water
Salt and pepper to taste
Season the steak with green peppercorns and reserve
Cook the heavy cream with thyme for 5 minutes and reserve
Heat a well-greased frying pan with butter, cook the steaks until golden brown on both sides, then set aside
Sprinkle with salt to keep warm
In the same frying pan, add green peppercorns and one tablespoon of butter
Add Worcestershire sauce and brandy, letting it evaporate
Add the dissolved beef broth in hot water and heavy cream, cooking for about 5 minutes
Season with salt and pepper
Join the remaining butter and whip the sauce until shiny, then drizzle over steaks
Serve immediately.
