Plant-based steak with creamy pepper sauce
45 min
Under an hour
Kifli Kukták
Kényeztesse magát egy igazi kulináris élménnyel ezzel a szaftos, növényi alapú steakkel, amelyet krémes, selymes borsmártással tálalunk. Ez a recept bebizonyítja, hogy a növényi alapú ételek is lehetnek ugyanolyan elegánsak és ízgazdagok, mint a hagyományos steak vacsorák. A konyak és a friss kakukkfű mélységet ad a mártásnak, míg a Juicy Marbles filé textúrája mindenkit lenyűgöz. Tökéletes választás egy különleges estére!
Preparation method
Preparation
Peel the onion and 3 cloves of garlic, then chop them finely. Crush the black peppercorns coarsely in a mortar.
Season the plant-based steak fillets on all sides with salt and let them rest at room temperature for 10 minutes.
Frying
Heat about 2 tablespoons of oil in a pan. Once hot, add the fillets and fry them on one side for about 3 minutes. Flip them over, add a few sprigs of thyme, two cloves of garlic crushed with a knife, and about 30 g of butter. Let the butter foam, and continuously baste the fillets with a spoon for another 3-4 minutes until they develop a nice crust on all sides. Then, remove the fillets from the pan, cover them with aluminum foil, and set aside to rest.
Chef's tip
If you were to substitute crème fraîche with sour cream, be aware that sour cream is more acidic and has a lower fat content, making it more prone to curdling in hot sauce. Crème fraîche yields a silkier result.
Roasted potatoes or a fresh, crispy green salad are excellent choices as a side dish.
175 min
