While the steaks rest, the pan still sizzles with browned bits that a splash of Granhota’s Madagascar Peppercorns Vinegar, spicy and bold with wild Voatsiperifery pepper and notes of undergrowth and resin, lifts into a glossy sauce.
Serves 2 · 20 min
Ingredients
- 2 steaks (about 8 oz / 225 g each)
- Salt
- 1 tbsp oil
- 1 shallot, chopped
- 1 tbsp + 1 tbsp butter
- 2 tbsp Madagascar Peppercorns Vinegar (Granhota)
- 1/3 cup (80 ml) beef stock
Method
- Season 2 steaks (about 8 oz / 225 g each) with salt and sear in 1 tbsp oil over high heat for 3 to 4 minutes per side, until they reach at least 145°F (63°C) inside.
- Let the steaks rest on a warm plate while you soften 1 chopped shallot in the pan with 1 tbsp butter.
- Deglaze with 2 tbsp of the Madagascar peppercorn vinegar, scraping up the browned bits, then add 1/3 cup (80 ml) beef stock.
- Simmer for 2 minutes, swirl in 1 more tbsp butter and pour the sauce over the steaks.
The star of this recipe: Madagascar Peppercorns Vinegar, by Granhota.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
