Description
A classic French bistro dish featuring peppercorn-crusted steak served with a luxurious cognac cream sauce, perfect for special occasions or romantic dinners.
Ingredients
Scale
- 2 filet mignon or sirloin steaks
- 2 tbsp coarse black peppercorns, crushed
- Salt, to taste
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 2 shallots, minced
- 1/4 cup cognac (or brandy/bourbon)
- 1/2 cup beef broth
- 1/2 cup heavy cream
Instructions
- Pat steaks dry and season generously with salt and crushed black pepper on both sides, pressing the pepper to adhere.
- Heat olive oil and butter in a heavy skillet over medium-high heat.
- Sear the steaks for 3–4 minutes per side for medium-rare, or to your desired doneness. Transfer to a plate and tent with foil.
- In the same skillet, add minced shallots and sauté until translucent.
- Carefully pour in the cognac (off the heat if using an open flame) and cook until reduced by half.
- Add beef broth and simmer for a few minutes.
- Stir in heavy cream and simmer until the sauce thickens to your liking.
- Return the steaks to the skillet and spoon the sauce over them.
- Serve hot with extra sauce on the side.
Notes
- Substitute cognac with beef broth and a splash of apple cider vinegar for an alcohol-free version.
- Add green peppercorns or Dijon mustard for a tangy variation.
- Top with herb butter for extra richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 650
- Sugar: 3g
- Sodium: 720mg
- Fat: 48g
- Saturated Fat: 22g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 150mg