STEAK AU POIVRE

You will find below a recipe for "Steak au poivre" for 4 persons, which is actually one of our most classical ways to accomodate beef steak.

Faux-filet au Poivre - Sirloin Steak with Pepper

4 sirloin steak of 120 to 150 gr each [4 to 5 oz] / 5 cl [2 fl oz] cognac / 4 Tspoons sour cream / crushed peppercorns (10 to 15 gr / 4 to 5 oz) / 2 Tspoons olive oil / a few knobs of butter / salt

- Drag the steaks into the peppercorns and fry them at your convenience into the oil and butter (in a non-stick pan). French way is to cook it rare to medium rare (about 5 minutes).

- Get them out from the pan and keep in a covered hot plate during the time you prepare the sauce (don't turn flame off). - Deglaze the pan with the cognac and flambé it (you need to pour the cognac in the pan, let it get hot, then tip the pan up and put a flame near the alcohol, with care !...wait for the flame to stop by itself, it just takes a few seconds).

- Add the cream to the pan and mix everything together ; top the steaks with the sauce, add salt, and serve right away with boiled (and peeled) potatoes.