Steak & Hot Peppercorn Sauce - Another Day in Paradise Ingredients per serving 250g Bavette / Flank steak (or your preferred steak) 1 cup mushroom stock (I boiled and strained a handful of dried shiitake mushroom) 4 cloves garlic minced 1 tbsp pickled Green peppercorns 1 tbsp gochungang 1 tbsp cream 2 tbsp black peppercorns coarsely ground 2 tbsp butter 1 tbsp chopped parsley 1 tbsp rapeseed oil Salt to taste Season both sides of the steak with a generous amount of salt. Leave uncovered at room temp for 1 hour. Pat the steak dry before coating both sides with coarsely ground black peppercorns. Add neutral oil to a smoking hot pan - preferably steel or cast iron. Seer the steak for about 3-4 minutes on each side. I use a heavy pan to apply some pressure as it cooks. Once there is a nice crust on both sides - turn down the heat and baste with the rendered fat. Once done allow the steak to rest for 10 minutes. Remove any burnt oil from the pan and put back on a medium heat. Add the garlic and sweat for 1 minute - then Add the mushroom stock (beef, chicken, or veg stock) Reduce by half then add pickled peppercorns, crushed pepper, gochujang, and cream. Cook for another couple minutes stirring constantly. The sauce should reduce enough to cost the back of a spoon. Turn off the heat and add cold butter - stir in quickly making sure not to stop until the butter has totally mixed through. Serve with fries - tossed in chopped parsley, salt and pepper. I used frozen French fries - fried straight from the freezer. #fyp #steak #peppercornsauce