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Peppercorn Tiger Steak
Created by: Howcan Team
Ingredients
- 4 tiger steaks, 1 inch thick
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup beef broth
- 1 cup heavy cream
- 2 tablespoons whole peppercorns, crushed
- 2 tablespoons butter
Instructions
- Preheat a grill or grill pan to high heat.
- Brush the tiger steaks with olive oil and season with salt and pepper.
- Grill the steaks for 4-5 minutes on each side for medium-rare, or to your desired level of doneness. Remove from the grill and let rest for 5 minutes.
- While the steaks are resting, prepare the peppercorn sauce. In a saucepan, bring the beef broth to a simmer over medium heat.
- Stir in the heavy cream and crushed peppercorns. Simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
- Remove the sauce from the heat and stir in the butter until melted and well combined.
- To serve, spoon the peppercorn sauce over the grilled tiger steaks and enjoy!
Tiger steak, a succulent and flavorful cut of meat, has a rich history dating back to ancient times. This dish, often associated with Asian cuisine, has evolved over the years to incorporate a peppercorn sauce that adds a delightful kick to the already bold flavors of the steak. Renowned chefs in regions such as Southeast Asia and India have perfected this dish, infusing it with their own unique blend of spices and culinary techniques. The best version of this dish can be found in upscale restaurants that prioritize high-quality, tender cuts of meat and a perfectly balanced peppercorn sauce. The key to mastering this dish lies in the quality of the steak, the freshness of the peppercorns, and the skillful preparation of the sauce. For a unique twist, some chefs opt for alternative methods such as marinating the steak in a peppercorn-infused mixture before grilling to enhance the flavors even further. Whether you're a fan of rare, medium, or well-done steak, the peppercorn sauce adds a layer of complexity that elevates this classic dish to new heights.
30 min
4
450 calories
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