STEAK WITH PEPPERCORN SAUCE
One of the best steak sauces in the world! It's super simple because it's made with steak juice and brandy or cognac.
INGREDIENTS
For the beef
- sea salt
- freshly ground pepper
- 2-3 tablespoons of olive oil
- about 800 g (2 lb) beef tenderloin, cut into 4 large medallions
For the pepper sauce
- 60 ml (1/4 cup) brandy or cognac
- 250 mL (1 cup) chicken or beef broth
- 3 teaspoons of cornstarch (cornstarch)
- 2 shallots, finely chopped
- parsley, finely chopped
- 1 tbsp unsalted butter (optional)
- 200 ml (3/4 cup plus 2 teaspoons) double cream (heavy cream) or soy cream
- 3 to 4 tablespoons green peppercorns in brine, drained (or more, to taste)
INSTRUCTIONS
First, heat the oil in a large skillet that can comfortably accommodate all the pieces of beef.
Then, season each piece of beef with salt and pepper. (See cooking notes)
Sear each piece of beef over medium-high heat until you have a nice golden crust on each side. It should take about 4 to 5 minutes per side for medium rare meat. If you like your beef over cooked, cook it longer. (See cooking notes)
Remove the beef to a plate and set aside.
Lower the heat and add the butter and shallots.
Use a wooden spoon to try to scrape the caramelized pieces from the pan.
Add the brandy or cognac and let the mixture boil for a few minutes.
Add the broth, cream and green peppercorns.
Simmer gently for 3 to 5 minutes.
During this time, mix the cornstarch (cornflour) with a little water.
To thicken the sauce, pour some of the cornstarch mixture into the sauce and mix it quickly with a spoon. Add more cornstarch mixture as needed until the sauce thickens to your liking.
Taste for seasoning.
Return the pieces of beef to the pan and heat them briefly in the sauce.
Sprinkle with parsley before serving.
Serve with steamed greens, boiled potatoes, roasted potatoes or fries. Happy Cooking Time.
