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
- 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.
