0
Print
0
Print

Peppercorn Crusted Steaks with Cognac Cream Sauce

Peppercorn Crusted Steaks with Cognac Cream Sauce
594
calories
Calories
25 min.
Preparation
36 min.
Ready in
moderate
Difficulty

Ingredients

for 4 servings
2 tablespoons black and white Peppercorns
4 Allspice berries
4 Steak fillets about 200 grams (approximately 7 ounces) each
2 tablespoons Vegetable oil
Salt
40 grams Butter
4 tablespoons Cognac (or brandy)
300 milliliters Whipping cream
Lemon juice
print shopping list

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.