Moroccan-Style Pan-Seared Steak with Creamy Pepper Sauce

Ingredients

• 1 Steak (cut into 3cm thick pieces)
• Olive oil (for searing (referred to as 'beldia'))
• 1 Onion (diced)
• Garlic (minced)
• Celery (chopped)
• Fennel (chopped)
• Carrot (chopped)
• Black pepper (to taste)
• Mustard
• Balsamic vinegar
• Hot water (for deglazing/braising)
• French cream (heavy cream)

Steps

1. 1

   Prepare the steak by cutting it into pieces approximately 3cm thick.

2. 2

   Heat a skillet over high heat and add olive oil.

3. 3

   Place the steak pieces in the hot pan and sear them on all sides until browned and cooked to your preference. Remove the steaks from the pan and set aside.

4. 4

   In the same pan, add the diced onion, garlic, celery, fennel, and carrot.

5. 5

   Add black pepper, mustard, and balsamic vinegar to the vegetables.

6. 6

   Stir the mixture and cook until the vegetables are softened and nearly caramelized.

7. 7

   Deglaze the pan by adding hot water and let it simmer for about an hour (or until reduced and flavorful).

8. 8

   Return the steak to the pan and add the French cream.

9. 9

   Stir well until the sauce thickens and reaches a creamy consistency.

10. 10

    Serve the steak topped with the creamy vegetable sauce, optionally alongside fries.

Notes

The transcript mentions a long simmering time for the sauce base ('an hour') before finishing with cream. Serve with fries as suggested by the mention of 'فريد' (frites).

Nutrition per serving

• Main Course
• Steak
• Beef
• Moroccan
• Pan-Seared
• Creamy Sauce
• Dinner