Any good cut of steak, such as beef tenderloin (filet), sirloin strip, or rib steak, can be lightly cooked in a straight-sided sauté pan, with the drippings used as the sauce base. This recipe calls for glace de viande and a reduction of cream as a liaison. It can also be made as a butter-enriched version by replacing the cream with
|clarified butter (see note)|
|shallot, finely chopped|
|glace de viande|
|green peppercorns in brine, drained|
|salt and pepper||to taste||to taste|
|red wine vinegar|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.