Madagascar green peppercorns offer a delicious fruity flavour to this rich sauce to accompany the perfect steak.
Bring your steak to room temperature. Season both sides lightly with Kosher salt.
Heat a cast iron pan over medium-high heat. Add the butter.
When the butter is sizzling add the steak. Cook for about 3-4 minutes.
Flip the steak and cook on the other side for about 3 minutes.
Remove the steak to a wire rack.
While the steak is resting, add the shallot to the pan and cook until soft. Add the green peppercorns.
Stir in the beef broth, cognac and whipping cream.
Continue to boil, stirring frequently until thick.
Turn the heat off. Return the steak to the pan with the sauce to gently reheat.
Slice into ½ inch pieces and serve with the sauce.
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Ingredients
Directions
Bring your steak to room temperature. Season both sides lightly with Kosher salt.
Heat a cast iron pan over medium-high heat. Add the butter.
When the butter is sizzling add the steak. Cook for about 3-4 minutes.
Flip the steak and cook on the other side for about 3 minutes.
Remove the steak to a wire rack.
While the steak is resting, add the shallot to the pan and cook until soft. Add the green peppercorns.
Stir in the beef broth, cognac and whipping cream.
Continue to boil, stirring frequently until thick.
Turn the heat off. Return the steak to the pan with the sauce to gently reheat.
Slice into ½ inch pieces and serve with the sauce.
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