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.
1
Prepare the necessary ingredients
2
Crush the pepper in a mortar.
- Black peppercorns: 2 tablespoons
3
Melt butter in a small saucepan over medium heat.
- Butter: 60 g
4
Sauté chopped shallots for 2 minutes.
- Shallot: 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.
- Brandy: 50 ml
- Beef stock: 50 ml
- Black peppercorns: 2 tablespoons
6
Pour in the cream, stirring, bring to the thickness of liquid sour cream, remove from heat.
- Cream: 30 ml
7
Salt the steaks.
- Salt: to taste
8
Heat vegetable oil in a pan. Fry the steaks on all sides until golden brown.
- 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.
- Butter: 60 g
10
Pour pepper sauce over the steaks.
- Black peppercorns: 2 tablespoons
11
To submit.
