Steak au poivre
Steak with black pepper sauce.
Ingredients
- 1 Steak (Very thick is better).
- Black pepper corns.
- Pink pepper corns.
- Salt.
- Cream.
- Demi Glace sauce.
- Cognac.
Instructions
- Grind pepper in a mortar somewhat finely.
- Cover the steaks with pepper and add salt.
- In a frying pan with butter, sauté the steaks. First over high heat on both sides to seal them for a few minutes.
- Once sealed, cook over low heat until the meat is half cooked.
- Add the Cognac and cook until the alcohol evaporates.
- Add a few teaspoons of demi glace.
- Cook over low heat until the meat is almost ready. (The cooking point is to taste).
- Add the cream and cook until the desired sauce is reached.
- Enjoy!
Video
Notes
If the sauce is still a little liquid, remove the meat and cook the sauce for a few more minutes until it thickens.
