Indulge in the epitome of French culinary elegance with our unique take on Peppercorn-Crusted Steak served with a luxurious Cognac-Cream Sauce. This bistro-style delight, with its tender steak and decadent sauce, has a mysterious origin rooted in late-night indulgence, where the bold flavors of peppercorns and rich cream became a comforting delight. Whether you’re a lover of fine cuisine or simply looking to elevate your dining experience, this recipe promises an unforgettable taste of sophistication.
Ingredients:
- 4 (6-ounce) beef tenderloin steaks
- 1 small shallot, finely minced
- 2 tablespoons whole peppercorns (black, white, pink, and red mix)
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter, divided
- 1/4 cup Cognac or brandy
- 1/2 cup beef stock
- 1/2 cup heavy cream
Instructions:
- Begin by allowing the beef tenderloin steaks to sit at room temperature for 30 minutes, ensuring tenderness in every bite. Meanwhile, finely mince a small shallot and coarsely crush a flavorful mix of black, white, pink, and red peppercorns.
- Season the steaks with kosher salt, pressing the crushed peppercorns onto both sides. This step ensures a robust and well-rounded flavor profile.
- Heat a large cast iron or stainless steel skillet over high heat until it starts to smoke. Add olive oil and a tablespoon of unsalted butter. Cook the steaks for 2-3 minutes per side, creating a medium-rare texture with a delightful brown crust. An instant-read thermometer should register about 130°F.
- Once cooked, transfer the steaks to a plate or cutting board, covering them with aluminum foil to preserve their juiciness.
- Reduce the heat to medium, add another tablespoon of unsalted butter, and sauté the finely minced shallot until translucent.
- Remove the pan from heat, add Cognac, and return it to medium heat. Simmer until mostly evaporated, creating a flavorful base for the sauce.
- Reintroduce the pan to medium-high heat, adding beef stock and simmering until slightly reduced. Incorporate heavy cream and the remaining tablespoon of unsalted butter, stirring until the sauce achieves a luscious thickness that coats the back of a spoon.
- Stir in any accumulated juices from the steak plate or cutting board, enhancing the sauce with extra flavor. Serve the peppercorn-crusted steaks on a luxurious bed of the Cognac-cream sauce, with an additional drizzle on top.
Conclusion:
Elevate your dining experience with this unique and original Peppercorn-Crusted Steak served with Cognac-Cream Sauce. From the mysterious origins of its late-night indulgence to the bold flavors of the peppercorns and rich cream, this recipe promises a sophisticated and unforgettable taste. Treat yourself to the epitome of French culinary elegance at home.
image source : The Kitchn
