👨‍🍳 作り方

1. 1

   Pat the zebu steaks dry with paper towels and season generously with salt and freshly ground black pepper.

2. 2

   Heat vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Sear the steaks for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove steaks from the skillet and set aside to rest.

3. 3

   Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced shallots and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Pour in the Cognac or brandy and carefully ignite it with a long match or lighter, letting the flames subside. This is flambéing, which adds depth of flavor.

5. 5

   Add the beef broth, scraped vanilla seeds and pod, and crushed green peppercorns to the skillet. Bring to a simmer and cook for 5-7 minutes, scraping up any browned bits from the bottom of the pan, until the sauce has reduced slightly.

6. 6

   Stir in the heavy cream and simmer for another 2-3 minutes until the sauce has thickened. Remove the vanilla pod. Taste and adjust seasoning with salt and pepper if needed.

7. 7

   Slice the rested zebu steaks and serve them with the vanilla-peppercorn sauce spooned over the top.