Steak with Cracked Pepper and Mustard Cream Sauce

Ingredients

  • 4 tbs black peppercorns
  • 4 beef fillets
  • 2 tbs unsalted butter
  • Parsley, chopped for garnish
  • 1/3 cup white wine
  • 12 cup heavy cream
  • 2 tbs conac
  • kosher salt to taste

This is a wonderful version of peppered steak cook in the French Manner.

 

  • Coarsely crack the peppercorns using the edge of a pan or rolling pin.
  • Press the cracked peppercorns into the fillets on each side.
  • Set aside for 30 minutes.
  • Melt the butter in a saute pan.
  • Over moderate heat brown the steaks on one side.Turn the meat over, reduce the heat to low and cook for 3 minutes.
  • Transfer the steaks to a platter,reserving the cooking juices.
  • Cover the steaks with aluminum foil and keep them warm in a low oven while you make the sauce.
  • Over medium heat in the same sauce pan, add the wine, stirring to remove all of the brown bits from the bottom of the pan.
  • Slowly add the mustard, then stir in the paprika.
  • Add the cream and raise the heat until almost boiling.
  • Lower the heat.
  • With a whisk stir in the cognac and cook over moderate to low heat until the sauce reduces by 25 %.
  • Season with salt and pepper.
  • Place the plates on individual serving plates and pour some sauce over each steak.
  • Garnish with parsley and serve.

 

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