Peppercorn-crusted beef pavés topped with a creamy cognac sauce.

Ingredients

Pork tenderloin or sirloin (180 g each)
Black peppercorns (cracked)
Cooking cream 35%
Cognac or brandy
Beef broth or veal stock
Butter
Chopped shallot

Instructions

Coat the steaks with pressed pepper. Lightly salt.
Sear for 3 to 4 minutes per side in hot butter. Reserve.
Deglaze with cognac (flambé), add shallot, stock, cream. Reduce. Coat the steaks.

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Peppercorn steak with flambéed sauce

Name: Peppercorn steak with flambéed sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 4 unité Pork tenderloin or sirloin (180 g each); 2 c. à soupe Black peppercorns (cracked); 200 ml Cooking cream 35%; 40 ml Cognac or brandy; 100 ml Beef broth or veal stock; 30 g Butter; 1 unité Chopped shallot

By Cookenzie

Main course

Time

Total 35 min

Servings

Difficulty

Medium

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

Chargement de la valeur nutritive…

Peppercorn-crusted beef pavés topped with a creamy cognac sauce.

Preheat the oven to 180°C (350°F).

Ingredients

4 unité
Pork tenderloin or sirloin (180 g each)
2 c. à soupe
Black peppercorns (cracked)
200 ml
Cooking cream 35%
40 ml
Cognac or brandy
100 ml
Beef broth or veal stock
30 g
Butter
1 unité
Chopped shallot

Steps

Coat the steaks with pressed pepper. Lightly salt.
Sear for 3 to 4 minutes per side in hot butter. Reserve.
Deglaze with cognac (flambé), add shallot, stock, cream. Reduce. Coat the steaks.

PDF

AI-generated image

This illustration was created by artificial intelligence: the author wrote the recipe and uses a generated image rather than a food photograph.

Peppercorn steak with flambéed sauce

By Cookenzie

Main course

Time

Total 35 min

Servings

Difficulty

Medium

Allergens or preferences detected

Customize this recipe for your allergies and dietary preferences.

Chargement de la valeur nutritive…

Peppercorn-crusted beef pavés topped with a creamy cognac sauce.

Preheat the oven to 180°C (350°F).

Ingredients

4 unité
Pork tenderloin or sirloin (180 g each)
2 c. à soupe
Black peppercorns (cracked)
200 ml
Cooking cream 35%
40 ml
Cognac or brandy
100 ml
Beef broth or veal stock
30 g
Butter
1 unité
Chopped shallot

Steps

Coat the steaks with pressed pepper. Lightly salt.
Sear for 3 to 4 minutes per side in hot butter. Reserve.
Deglaze with cognac (flambé), add shallot, stock, cream. Reduce. Coat the steaks.

PDF