Experience French Fine Dining with Steak au Poivre Vert et Boursin
Embrace the flavors of French cuisine with our scrumptious Steak au Poivre Vert et Boursin recipe. This dish, a classic, is rich, creamy, and surprisingly easy to prepare.
Ingredients
- 4 beef steaks
- 2 tbsp green peppercorns
- 200g Boursin cheese
- 20cl heavy cream
- 1 tbsp olive oil
- Salt
- Pepper
Instructions
- Season the steaks with salt and pepper on both sides.
- In a hot pan, heat the olive oil and sear the steaks for about 3-4 minutes on each side for medium-rare doneness. Adjust cooking time based on your preference.
- Remove the steaks from the pan and set them aside. In the same pan, add the green peppercorns and lightly crush them. Pour in the heavy cream and let it simmer for 2 minutes.
- Add the Boursin cheese to the cream and peppercorn mixture. Stir well until the cheese is fully melted and the sauce is smooth and creamy.
- Return the steaks to the pan and coat them with the Boursin sauce. Let them simmer for a few more minutes to absorb the flavors.
- Plate the steaks and generously pour the sauce over them. Garnish with a few whole green peppercorns for an extra kick.
Tips and Variations
For a richer sauce, you can add a splash of brandy or cognac. Pair this dish with a side of roasted vegetables or a fresh green salad. Leftover steak and sauce can be stored in an airtight container in the fridge for up to 2 days.
FAQ
Q: Can I replace Boursin cheese with another type of cheese?
A: Yes, you can substitute Boursin cheese with any soft, creamy cheese like cream cheese or goat cheese.
Q: Can I store the leftover steak and sauce in the freezer?
A: Yes, you can freeze it, but the consistency of the sauce might change after thawing. We recommend consuming it within 2 days for the best taste.
Conclusion
This Steak au Poivre Vert et Boursin recipe is a true testament to the rich and flavorful French cuisine. Try it today and make your dinner a gourmet experience! For more mouth-watering recipes, don’t forget to visit our homepage.