Preparation time: 30 minutes & cooking time. Difficulty: 3/5. For servings: 2. Luxembourg BIO Beef.
Marinate the entrecôte steak and green peppercorns in the whisky overnight, placing everything in a freezer bag.
Remove the meat from the fridge 1 hour before you want to cook it.
Pat the meat dry before cooking it.
Heat your frying pan (it must be really hot).
Fry the meat according to how you like it. Season with salt and add a few green peppercorns from your marinade. Leave your beef to rest in a warm place for 10 minutes before serving it.
Optional: whisky sauce: Pour a capful of whisky into the frying pan and reduce a little. Then add 5 cl crème fraîche and stir using a wooden spoon to scrape off and collect all the cooking juices from the meat. Add a few green peppercorns and salt.