pepper steak + cognac cream sauce
– Steak - I prefer filet mignon, but any type will work as long as it's high-quality and thick-cut to at least 1 inch. – Peppercorns – Oil and Butter – Cognac – Heavy Whipping Cream
Up to 24 hours ahead or at least 45 mins before cooking.
Place the the steaks down on the peppercorns pressing so they stick, both top and bottom, or just one side depending on your desire for pepper
– Pre-heat a heavy-bottom skillet over medium-high heat. Drizzle in the canola oil and add the butter. – Place the steaks in a pre-heated heavy skillet with oil and butter. Flip every 1 to 2 minutes until medium-rare temp is reached. – Transfer to a cutting board to rest.
Very carefully pour in the cognac. Ignite the alcohol with a long-reach lighter or torch. Cook down.
Add heavy cream whisking to incorporate and cook to thicken.
Get the full recipe guide at the link below.