Description
A classic French steak dish featuring tender beef coated in crushed peppercorns, seared to perfection, and finished with a rich, creamy cognac sauce. Elegant yet simple, it’s a restaurant-quality meal you can make at home.
Ingredients
🛒 Ingredients (for 2 servings):
For the Steak:
2 filet mignon or ribeye steaks (about 1–1½ inches thick)
2 tablespoons whole black peppercorns, crushed
Salt to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
For the Sauce:
1 tablespoon butter
1 small shallot, finely chopped
¼ cup cognac or brandy (or beef broth for non-alcoholic option)
½ cup heavy cream
½ cup beef stock
1 teaspoon Dijon mustard (optional)
Salt to taste
Instructions
📝 Instructions:
Step 1: Prepare the Steak
Pat steaks dry with paper towels. Season lightly with salt. Press crushed peppercorns firmly onto both sides of each steak.
Step 2: Sear the Steak
Heat olive oil in a heavy skillet over medium-high heat. Add steaks and sear for about 3–4 minutes per side for medium-rare (adjust for preferred doneness). Add butter during the last minute and baste the steaks. Remove and let rest.
Step 3: Make the Sauce
In the same pan, reduce heat to medium. Add butter and shallots, cooking until soft. Carefully pour in cognac and let it simmer (or flambé if desired) until slightly reduced.
Step 4: Finish the Sauce
Add beef stock and cream. Simmer until thickened, about 3–5 minutes. Stir in Dijon mustard if using, and season with salt.
Step 5: Serve
Return steaks to the pan briefly or plate them and spoon the sauce generously over the top.
Notes
- Use freshly cracked peppercorns for the best flavor and texture.
- Let the steak rest after cooking to retain juices.
- For a stronger sauce, reduce it longer before adding cream.
- Pair with mashed potatoes, fries, or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: French