3 tablespoons of green peppercorns
6 slices of steak mignon, 2.5 cm thick (200g each)
4 1/2 tablespoons of butter
1 medium onion, finely chopped
1/3 cup of whiskey
1 cup of fresh heavy cream
3 tablespoons of chopped parsley
Salt to taste
3 tablespoons of green peppercorns
6 slices of steak mignon, 2.5 cm thick (200g each)
4 1/2 tablespoons of butter
1 medium onion, finely chopped
1/3 cup of whiskey
1 cup of fresh heavy cream
3 tablespoons of chopped parsley
Salt to taste
Crush the peppercorns and sprinkle them over each steak
Heat a skillet with butter over high heat, add the onion and steak
Let it cook for 4 minutes on each side
Pour whiskey into a mug, let it ignite, then pour it over the steak
Let the flames die out, then add heavy cream and season
Cook for an additional 3 minutes
Remove the steak from the skillet and keep it warm
Let the sauce simmer and reduce slightly
Add parsley and serve immediately
Serve 6 portions.
