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Receta Steak Au Poivre - Pepper Steak & Cognac Sauce
by B Innes

Steak Au Poivre - Pepper Steak & Cognac Sauce

a great steak recipe

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Francia French
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 2 top sirloin steaks trimmed
  • Freshly cracked black pepper ( approximately 2-3 tbs per steak)
  • 2 tbs butter
  • 1 large shallot diced
  • 1- 2 oz. cognac
  • ¾ - 1 cup good beef stock
  • 5 -6 tbs ½ & ½
  • 5 tbs sour cream or creme fraiche
  • salt & pepper to taste

Direcciones

  1. Take the steaks and cover completely both sides with the cracked pepper pressing the pepper lightly into the steaks so that it adheres. You want a nice coating so that when cooked it will produce a spicy crust.
  2. In a saute pan melt the butter and on medium high heat sear the steaks to just slightly less than your desired doneness ( they will continue to cook while you finish the sauce). Remove steaks to warm plate cover with foil and hold in a warm oven until sauce is finished.
  3. If there is a lot of fat in the pan drain most of it out. Add the shallot and cook briefly until softened. When softened take the pan off the heat and add the Cognac, being careful to watch that it does not flame up (if you are comfortable with flambeing, go ahead and light the cognac, but it is not necessary and all the alcohol will cook off). Return the pan to the heat and continue to cook until the cognac is almost completely reduced,
  4. After the cognac is reduced add the beef stock and turn the heat up to high and reduce the sauce until it is thick and syrupy and a spoon dragged through the sauce will leave a momentary clear lane.
  5. A spoon dragged through the sauce leaves a momentary clear lane
  6. A spoon dragged through the sauce leaves a momentary clear lane
  7. Once the sauce is thicken to this stage reduce the heat slightly and add the ½ & ½ and the sour cream and stir to combine. When the sauce is well mixed place the steaks with any juices that have accumulated back into the pan and coat with the sauce. Plate, spooning sauce over the top of each steak and serve, placing remaining sauce in a sauce boat on the side.
  8. Steak Au Poivre
  9. Steak Au Poivre