Steak with pepper sauce

2 servings

20 minutes

A French classic. It's not so much about the steak as the sauce it's served with. One of the most famous and versatile additions to meat, it's based on pepper, cream and cognac.

Energy value per serving

• Calories: 830.8
• Proteins: 47.6g
• Fats: 61.6g
• Carbohydrates: 7.6g

Ingredients

• Beef steak: 2 pc
• Vegetable oil: 30 ml
• Shallots: 1 pc
• Black peppercorns: 2 tbsp
• Butter: 60 g
• Brandy: 50 ml
• Beef broth: 50 ml
• Cream: 30 ml
• Salt: to taste

Cooking steps

1. Prepare the necessary ingredients

2. Crush the pepper in a mortar.

   Required ingredients:

   • Black peppercorns: 2 tablespoons

3. Melt butter in a small saucepan over medium heat.

   Required ingredients:

   • Butter: 60 g

4. Sauté chopped shallots for 2 minutes.

   Required ingredients:

   • Shallots: 1 piece

5. Pour in the brandy and evaporate it for another 2 minutes, then add the broth and pepper, bring to a boil and cook for another 2 minutes.

   Required ingredients:

   • Brandy: 50 ml
   • Beef broth: 50 ml
   • Black peppercorns: 2 tablespoons

6. Pour in the cream, stirring, bring to the thickness of liquid sour cream, remove from heat.

   Required ingredients:

   • Cream: 30 ml

7. Salt the steaks.

   Required ingredients:

   • Salt:  to taste

8. Heat vegetable oil in a pan. Fry the steaks on all sides until golden brown.

   Required ingredients:

   • Vegetable oil: 30 ml
   • Beef steak: 2 pieces

9. Towards the end of frying, add 30 grams of butter and baste the steaks with hot melted butter. If necessary, finish cooking the steaks in the oven at 180 degrees.

   Required ingredients:

   • Butter: 60 g

10. Pour pepper sauce over the steaks.

    Required ingredients:

    • Black peppercorns: 2 tablespoons

11. To submit.