Steak ???? with pepper corn sauce #shorts
Ingredients
- 3 shallots, sliced thin
- 3 cloves garlic, smashed
- 20g green peppercorns
- 50ml brandy or whiskey
- 10g ground black pepper
- 500ml beef stock
- 50ml cream
- Salt to taste
- 20ml olive oil
- Small bunch parsley
Method
1. Start by sautéing your shallots for 5-6 minutes or until they become translucent.
2. Add the garlic and cook for a further 1 minute.
3. Deglaze the pan with the brandy and add the green peppercorns, ground black pepper and beef stock to the pan.
4. Reduce this by half and stir in the cream.
5. Check the sauce for salt and finish with some fresh chopped parsley.
6. Enjoy it over your favourite steak, cooked to how you like it.
Fillet Steak Flambe Recipe (with the Whatever Pan) | Best Cookware
Ingredients
• Fillet steak, ideally 2.5cm thick
• ½ tbsp. butter
• Olive oil
• 1 tsp. mustard seeds
• 1 tsp. English mustard
• ¼ bell pepper, cut into thin strips
• Chestnut mushroom
• Brandy
• Red wine
• Fresh parsley
• 100 ml single cream
• Salt and pepper, to taste
Method
• Brush the fillet steak on both sides with olive oil, and sprinkle with salt and pepper.
• Place your Whatever pan on a high heat. Place the steak in the pan and cook for 6 minutes in total, turning regularly making sure to sear the edges.
• Place your steak on a plate and add ½ tbsp of butter.
• Meanwhile, heat mustard seeds in the Whatever Pan, add mustard, bell pepper, chestnut mushrooms and season with salt and pepper.
• Pour in the brandy, then carefully light with a long match and let it flambé – stand back! When the flames subside, add the red wine and reduce by half.
• Add fresh parsley, and drizzle in the single cream.
• Cook for a few minutes and add to a plate.
• Cut your steak into chunks and place on top of sauce, pour remaining sauce on the steak and serve!
Tools used
• The Whatever Pan
#food #cooking #howtocook
Thanks for watching the video Fillet Steak Flambe Recipe
Steak Flambé au Poivre
Add a healthy dose of Cognac and Set Fire to the Rain with a fabulous peppercorn cream sauce for the classic french dish Steak au Poivre (Steak in a pepper sauce).
How to Make Sauce au Poivre (Pepper Sauce) for Steak
Steak with black pepper sauce is a perennial bistro favourite, but that doesn't mean you can't recreate it at home.
INGREDIENTS
• 1 Tbsp olive oil
• 30 g butter
• 4 shallots, finely diced
• 1 large clove garlic, finely diced
• 1 heaped Tbsp freshly cracked black pepper
• 2 Tbsp brandy
• 250 ml beef stock
• 250 ml cream
• Salt, to taste
• 2 x 300 g steaks, cooked to your liking and rested
FULL METHOD & PRINTABLE RECIPE CARD
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Pepper Filet Mignon with Flambe Butter Sauce
Get the full recipe at --
Steak Au Poivre Recipe - Peppered Steak with Cognac Cream Sauce
Impress your friends and family with this simple to prepare classic steak au poivre recipe with a delicious cognac peppercorn cream sauce.
Steak au poivre, pronounce “oh-pwav,” simply means with pepper in French. This traditional recipe did not feature a sauce as we know it today, in fact, all it was, was a steak rolled in cracked peppercorns and pan-roasted. The sauce wasn’t made popular until the early 20th century and that did not have peppercorns in it, it was a simple brandy cream sauce.
Ingredients for this recipe:
For the Steak:
• 2 12-ounce New York Strip Steaks
• 2 tablespoons oil
• 1 tablespoon unsalted butter
• 5 garlic cloves
• 3 sprigs fresh thyme
• sea salt and cracked pepper to taste
For the Sauce:
• 2 teaspoons unsalted butter
• 1 peeled and finely minced shallot
• 2 finely minced cloves of garlic
• 1 ½ tablespoons crushed peppercorns
• ¼ cup cognac
• 1 ½ cups heavy whipping cream
• 1 tablespoon chopped fresh parsley
• sea salt to taste
Serves 2
Prep Time: 5 minutes
Cook Time: 15 minutes
1. Season the steaks well with salt and pepper. If wanting to encrust the steak with peppercorns, see chef notes.
2. Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
3. Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme and cook for 2-3 minutes per side for a medium-rare internal temperature.
4. Remove the steaks and let rest on a plate. Drain the oil from the pan.
5. Sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
6. Deglaze with the cognac and cook until it is almost gone.
7. Pour in the cream and cook over low to medium heat until it becomes very thick, or nappe.
8. Season with salt and parsley and serve the sauce with the steaks.
Chef Notes:
Make-Ahead: This recipe is meant to be served as soon as it is finished cooking.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
If you want to make this recipe where the steak is coated in peppercorns, simply encrust the steak after seasoning it with salt in the peppercorns that were broken down with the pan, and then obviously the cream sauce will not have any peppercorns. This part is up to you.
Cognac is the better option to use over brandy, but brandy can be used.