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Beef steaks with mixed pepper and cognac cream sauce

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Ingredients for 4 servings:

  • 4 steaks of beef fillet (200g each)
  • 4 grains allspice
  • 1 tbsp pepper, whole, black
  • 1 tbsp pepper, whole, white
  • 1 tbsp pepper, whole, green
  • 2 tbsp oil
  • 4 tbsp cognac
  • 20 g butter
  • 250 ml cream
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Coarsely chop the peppercorns and allspice. Toss the steaks in the peppercorns and press the mixture down firmly. Fry the steaks in oil over high heat for 1 minute on each side. Reduce the heat and fry for 2-4 minutes on each side. Remove from the pan, wrap in aluminum foil, and set aside. Drain the cooking fat and deglaze the pan juices with cognac. Add the butter and cream, stirring continuously. Reduce the sauce to the desired consistency and season with salt. Arrange the steaks on plates. Collect the juices from the steaks in the aluminum foil and mix them into the sauce. Coat the steaks in the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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