American cuisine

Medium

Wagyu Strip with Chili Pequin Au Poivre

This Wagyu Strip with Chili Pequin Au Poivre is a perfect steak for a dinner. With a delicious sauce prepared from beef leftover parts, it perfectly highlights the taste of the steak. Enjoy with a side dish of you choice.

Chef Steve McHugh

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 10 min

COOKING TIME: 40 min

TOTAL TIME: 50 min

1 SERVING

Ingredients:

1 tbsp. Olive oil
1 tbsp. Black pepper
1 tbsp. Salt
7 oz. Beef strip
1 cup Onion
1/2 cup Celery
1 cup Carrot
1 tsp. Garlic
5 ea. Fresh thyme
4 Slices Bay leaf
1/2 cup White wine
1 tbsp. Bourbon
1 cup Beef stock
10 oz. Steak
1 tbsp. Pepper
1 tbsp. Salt
Garlic flower (garnish)
Chili pequin, to taste

Directions:

Add some olive oil into a smaller pan. We are going to sautee the beef chunks that were cut out of the steaks, but serve well to provide us with the flavor. Season the beef chunks with salt and pepper and add them to the pan.

Fry the meat in the pan until changing the color to light brown. Add some chopped onion, sliced celery, and carrot. Add some chopped garlic, fresh thyme, and bay leaves.

Add some white wine and bourbon. Then add the beef stock. Decrease the heat and cook until the steak is prepared. Finish with chili pequin and some heavy cream.

Season the steak with salt and pepper and grill it until medium grilled. Add some salt to the top. Garnish with garlic flowers and enjoy!