Steak with cream sauce
4 servings
30 minutes
Steak with creamy sauce is the embodiment of elegance and rich flavor in American cuisine. This recipe combines the juiciness of beef with the velvety texture of a creamy sauce, enhanced by the subtle aroma of cognac and the spiciness of black pepper. Its origins trace back to classic French gastronomy, where the use of creamy sauce is considered a mark of sophistication. The dish is perfect for festive dinners and romantic evenings, highlighting a wealth of flavors. It is served with a glass of red wine and a side of fresh vegetables or mashed potatoes. Each forkful reveals a complex balance of creamy tenderness, warming peppery heat, and deep meaty aroma. This dish is a true delight for gourmets seeking refined taste in simplicity.
1
Place the peppercorns on a clean towel, cover them, and crush. This can be done with a heavy skillet or a meat mallet. Transfer the crushed pepper to a plate and coat the steaks in it so that the pepper is evenly distributed over the meat's surface. Season the meat with salt.
- Black peppercorns: 3 tablespoons
- Beef steak: 4 pieces
- Salt: to taste
- Black peppercorns: 3 tablespoons
2
Heat butter and olive oil in a large skillet over high heat. Sear the steaks for 4 minutes on each side. Place the cooked meat on 4 warm plates, cover with foil, and keep warm while you prepare the sauce.
- Butter: 2 tablespoons
- Vegetable oil: 1 tablespoon
3
Place an empty pot on the fire, heat it up and pour in the cognac. Then carefully ignite it. Once all the alcohol has burned off, pour in the broth.
- Cognac: 1 glass
- Beef broth: 1 glass
4
Cook until half of the liquid evaporates, then add cream. Cook, stirring, for 3-5 minutes. Season the sauce with salt and pepper, pour it over the steaks, and serve. Enjoy your meal!
- Heavy cream: 1 glass
- Salt: to taste