A succulent steak coated in a peppercorn crust, served with a rich and creamy cognac sauce that elevates the dish to gourmet status.
Ingredients
2 tablespoons peppercorns
2 tablespoons butter
2 pieces steaks
1 medium shallot
1/4 cup cognac
1/4 cup red wine
1/2 cup beef broth
1/4 cup heavy cream
Method
Start by roughly crushing the peppercorns using either a mortar and pestle or a rolling pin, then press them firmly onto the steak surfaces.
In a heavy-bottomed skillet, melt the butter over medium-high heat. Once the butter is sizzling, add the steaks and sear them for about 2 minutes on each side until a rich brown crust forms.
Reduce the heat to medium and continue cooking the steaks, flipping them often until they feel firm yet slightly springy, which should take approximately 5 minutes on each side. Once cooked to your liking, place the steaks on a warmed plate and cover them to keep them hot.
Add the finely chopped shallots to the skillet and sauté briefly. Then, pour in the cognac and red wine, allowing the mixture to simmer while stirring continuously until it reduces, taking about 2 minutes.
Pour in the beef broth and let it simmer, scraping up the flavorful browned bits from the skillet until the sauce becomes smooth, which should take around 2 minutes. Finally, stir in the cream and warm everything through for another 1 to 2 minutes.
Generously drizzle the luscious creamy sauce over the steaks before serving.
