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Entrec´te au Poivre

ingredients

serves 10
10 x 200 g sirloin steaks
100 g butter
30 g peppercorns, crushed
100 ml brown stock
100 g butter
chopped parsley
salt

method

1. Season the steaks with salt and coat well with the peppercorns, pressing them in.
2. Heat the butter in a saute pan.
3. Place the steaks in the pan and fry to the required degree and to a golden brown on both sides.
4. Arrange on an oval dish.
5. Drain the fat from the pan, add the stock and reduce by half.
6. Incorporate knobs of butter off the heat to form a light sauce and season to taste.
7. Coat the steaks with the sauce, sprinkle with chopped parsley and serve.

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