Solomillo diamond Black Angus con salsa clásica de pimienta

Ingredientes

• 2 Black Angus diamond tenderloin steaks (each approx. 200 g)
• Coarse sea salt and freshly ground black pepper
• 1 tbsp neutral oil (e.g. sunflower oil)
• 30 g butter
• 1 sprig fresh thyme
• 1 clove garlic, peeled and lightly crushed
• 1 shallot, finely chopped
• 1 tbsp green peppercorns (in salt or brine, drained)
• 50 ml cognac
• 100 ml beef stock
• 150 ml heavy cream

Preparación

1. 1

   Take the diamond tenderloin out of the refrigerator at least 30 minutes before cooking. Pat the meat dry with kitchen paper and season generously with coarse sea salt and freshly ground black pepper.Heat a heavy frying pan or cast-iron skillet over high heat until very hot. Add a splash of oil and place the steaks in the pan. Fry them 2 to 3 minutes per side for a nice pink result (medium rare). In the last minute add a knob of butter, a sprig of thyme and a crushed clove of garlic and spoon the pan juices over the meat.Remove the steaks from the pan and place them on a warm plate. Loosely cover with aluminum foil and let rest for 5 minutes.Make the pepper sauce in the same pan. Pour off the excess fat but leave the browned bits. Add the finely chopped shallot and cook 2 minutes over medium-high heat until translucent.Add the green peppercorns and press them lightly with a spoon. Deglaze the pan with the cognac and let it reduce for 1 minute while you loosen the browned bits.Pour in the beef stock and let the sauce reduce by half over medium-high heat, about 3 minutes. Then add the heavy cream and simmer gently for another 2 to 3 minutes until the sauce is nicely thick and creamy. Taste and season with salt.Slice the diamond tenderloin if desired and place on the dinner plates. Spoon the pepper sauce over and serve immediately. Delicious with roasted potatoes or fries and a simple green salad.