Steak au Poivre

СОСТАВ РЕЦЕПТА

• 2 steaks, 150-180g (5.3 - 6.3 oz) each and 3 cm (1 ¼ inch) thick
• 3 tbsp of crushed black pepper
• 4 tbsp of Cognac
• 20g (1 tbsp + 1 tsp) butter
• 3 tbsp of grape seed oil
• 200 ml (3/4 cup + 1 tbsp) fresh cream
• salt, as needed, to taste

ШАГИ

1. 01

   First, salt the steaks on each side. Then, place the crushed peppercorns on a plate and lightly press each steak side, making sure that the peppercorns have adhered to the surface.

2. 02

   Heat butter and oil in a frying pan and sear the steaks on both sides. Once they're the desired doneness, remove from the pan.

3. 03

   Shortly sauté the remaining peppercorns, then add the Cognac to deglaze. Pour in the cream, and with a wooden spatula, scrape the bottom to collect all the remaining food particles and to incorporate the cream with the cooking juices.

4. 04

   Bring the sauce to a boil until it thickens, then immediately pour it over the steaks.