Peppercorn Crusted Steaks with Cognac Cream Sauce

0
Average: 0 (0 votes)
(0 votes)
Peppercorn Crusted Steaks with Cognac Cream Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 36 min.
Ready in
Calories:
594
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories594 kcal(28 %)
Protein46.8 g(48 %)
Fat44.7 g(39 %)
Carbohydrates2 g(1 %)
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
black and white Peppercorns
4
4
Steak fillets about 200 grams (approximately 7 ounces) each
2 tablespoons
40 grams
4 tablespoons
Cognac (or brandy)
300 milliliters

Preparation steps

1.

Coarsely crush the peppercorns and allspice berries in a mortar and sprinkle onto the steaks. 

2.

Heat the vegetable oil on high in a large pan and sear the steaks for 2 minutes per side. Reduce the heat to low and continue cooking for about 4 minutes, turning occasionally. Transfer the steaks to a plate, cover with aluminum foil and let rest for 5 minutes. 

3.

Add the butter and cognac into the pan and cook until frothy. Stir in the whipping cream and bring to a simmer. Season with salt and lemon juice to taste. Spoon the sauce onto plates, top with the steaks and serve immediately.