Peppercorn Crusted Steaks with Cognac Cream Sauce
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 594 kcal | (28 %) | ||
| Protein | 46.8 g | (48 %) | ||
| Fat | 44.7 g | (39 %) | ||
| Carbohydrates | 2 g | (1 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps black and white peppercorns
- 4 allspice
- 4 Steak fillet about 200 grams (approximately 7 ounces) each
- 2 Tbsps vegetable oil
- salt
- 40 grams butter
- 4 Tbsps Cognac (or brandy)
- 300 milliliters Whipped cream
- lemon juice
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.
