The Ultimate Pepper Steak: Black Angus Tenderloin with a Trio of Peppers
Triple Pepper Crusted Black Angus Tenderloin, a masterpiece that redefines elegance on a plate. We begin by creating a richly aromatic pepper crust, using a hand-picked blend of white, red, and black pepper that perfectly complements the premium Black Angus tenderloin. But the journey doesn't end there. We gently transfer our masterpiece to the oven, allowing it to reach the ideal temperature, ensuring every slice is tender and succulent. Meanwhile, our kitchen becomes a stage for the symphony of flavors as we sautée Brussels sprouts to golden perfection, their earthy tones offering a delightful contrast to the steak.
Ingredients
- 1 kg black angus tenderloin cut into four stakes
- 1½ tbsp black pepper
- 1½ tbsp red pepper
- 1½ tbsp white pepper
- avocado oil
- 2 shallots finely diced
- 1 clove garlic
- ½ bottle of red wine
- 400 ml homemade beef stock
- 500 g brussels sprouts
- salt
Instructions
- cut 1 kg black angus tenderloin into four stakes
- place them on a cooling rag
- give them a nice coating of salt on both sides
- make sure that the salt has a bit of time to sit on the surface to retract a little bit of moisture from the meat
- place the stakes in the fridge while you prepare the rest of the ingredients
- use a mixture of white, red and black pepper
- 1 1/2 tbsp of black pepper
- 1 1/2 tbsp of red pepper
- 1 1/2 tbsp of white pepper
- use a spice grinder, if you don't have one, you could do it with a mortar and pestle
- don't grind the peppers too fine, you want to have some texture
- spread it on a tray and use it for your steaks
- give a good drizzle of olive oil to the brussels sprouts
- add some salt
- add a little bit of the pepper, don't overdo it
- mix in well so you get everything combined in order to be sautéed later
- take the steaks out of the fridge
- place them on the tray with the ground peppers
- press the steaks down firmly on all sides
- in a preheated cast iron pan running at 200℃-392℉
- add some avocado oil
- take your steak cross side down and then don't touch it until it builds crust, all on its own
- flip them over and repeat the above step
- once ready place them on a grate
- preheat your oven at 140°C-284°F and place the steaks on the middle rack
- leave them there until they reach a core temperature of 53°C-128°F
- in the pan previously used for the steaks add a sprinkle of extra oil and crank up the heat a little bit just to get it going
- add 2 shallots finely diced
- let them sweat a little bit, don't brown them
- add a clove of garlic and let it cook not more than 20 seconds
- deglaze the pan using less than half a bottle of red wine
- let it boil off until the alcohol has disappeared
- let it go for a couple of minutes, when the sauce has started to reduce add 400 ml of homemade beef stock and let it come up to a simmer
- in a pan add again some avocado oil
- add the Brussels sprouts and let them cook until they turn brown
- take the steaks out of the oven and cover them with aluminum foil
- if the sauce isn't thick enough, then, in a small bowl add 1 tbsp of corn flour and 2 tsp of water
- add it in the sauce to thicken it up
- ready to serve