MEDIUM STEAK with pepper sauce

A delicious, juicy medium-rare steak is loved in every corner of the world: in Moscow, in Paris, and even on the Atlantic coast. Red wine and aromatic meat are not only a gastronomic but also an aesthetic pleasure. We offer you a recipe for true steak connoisseurs.

INGREDIENTS FOR 2 SERVINGS

Steak - 2 pcs. (up to 3 cm thick, take out of the refrigerator 1 hour beforehand) Champignons - 12 pcs. Cherry tomatoes - 4 small sprigs Rosemary - 4 sprigs 4-pepper mix - 20-25 g. (lightly ground) Cream - 20% Butter - 30 g. Shallot - 1 pc. (finely chopped) Boiling water - 250 ml. Salt, pepper to taste

Melt the butter in a deep frying pan and sauté the shallot until translucent. Pour in the boiling water and evaporate for 6-7 min. Then pour in the cream, stir and evaporate for another 6-7 min. Add the pepper, stir and remove from the heat. Salt and pepper the steaks, rub in the spices. Heat a grill pan and fry the steaks for 3 min. on each side, placing the rosemary sprigs alongside. Do the same with the champignons and cherry tomatoes. Let the meat rest for 10 min. Before serving, pour the pepper sauce over the steaks.

Enjoy your meal! P.S.: The heat of the sauce can be adjusted by the amount of pepper.