Beef steaks with mixed peppercorns and cognac cream sauce
by Tavolino
Tender beef fillet in a spicy pepper crust, served with a creamy cognac cream sauce. A classic, elegant dish that is quick to prepare.
Ingredients
- Beef fillet 4 pieces (200g each)
- Allspice berries 4 berries
- Black pepper 1 tbsp
- White pepper 1 tbsp
- Green pepper 1 tbsp
- Oil 2 tbsp
- Cognac 4 tbsp
- Butter 20 g
- Heavy cream 250 ml
- Salt to taste
Preparation
- 1
Coarsely crush 4 allspice berries, 1 tbsp black pepper, 1 tbsp white pepper, and 1 tbsp green pepper.
- 2
Coat the 4 beef fillets in the pepper mixture and press the spices firmly into the meat.
- 3
Heat 2 tbsp of oil in a pan over high heat and sear the steaks for 1 minute on each side.
- 4
Reduce the heat and cook the steaks for another 3 minutes per side until they reach the desired level of doneness.
- 5
Remove the meat from the pan, wrap in aluminum foil, and let rest.
- 6
Pour the excess fat out of the pan and deglaze the pan drippings with 4 tbsp of cognac.
- 7
Add 20 g of butter and 250 ml of heavy cream to the pan and bring to a boil while stirring.
- 8
Simmer the sauce over medium heat until it reaches the desired consistency.
- 9
Season the sauce with salt to taste.
- 10
Add the meat juices collected in the aluminum foil to the sauce and stir in.
- 11
Arrange the steaks on plates and pour the cognac cream sauce over them.