ステーキ（牛肉のペッパーステーキ）｜George ジョージさんのレシピ書き起こし

Remove excess muscle and fat from the beef and cut into 4cm pieces.
Chop the onion.
Coarsely crush the black pepper in the bottom of the pot.
Strain through a sieve and remove fine black pepper.

Tie the beef with octopus string and shape it.
Sprinkle salt (not listed) all over.
Sprinkle with coarsely crushed black pepper and press down to blend.

Add oil (not listed) and 2 in a frying pan and fry both sides over high heat.
Color the sides.
When the whole is browned, take it out and drain the oil.

Wipe out the oil from the frying pan of 3.
Add butter and let it melt.
Add the garlic and let the butter smell.
Add 3 and heat over medium to low heat for 2-3 minutes while buttering.
Flip over and heat in the same way.
Take it out, cover it with aluminum foil, and drain the oil for about 5 minutes.
Add the meat back in and heat both sides as well.

Add onions to 4 and fry.
Add the fond de veau and bring to a boil.
When it's about half boiled down, add fresh cream and mustard.
Bring to a boil while stirring.
When the color of the sauce changes, add salt (for the sauce) and wine vinegar.

4をお皿に乗せ、5をかける。
クレソン(分量外)、4のニンニクを添えて完成。