A pan-seared steak, with coarsely ground pepper and Cognac.
|1/2 tbsp||peppercorns||5 g|
|240 g||beef, top sirloin, about 1,5 cm thick|
|2 tbsp||butter, unsalted||28 g|
|3 tbsp||Cognac, or brandy||45 mL|
|3 tbsp||whipping cream 35%||45 mL|
|1 pinch||salt [optional]||0.1 g|
Before you start
For proper cooking all the way through the steak, it is important to let it stand at room temperature at least ½ hour before cooking.
Preheat the oven to the lowest temperature to keep the steaks and the plates warm while cooking the sauce.
- Crush half of the peppercorns using a rolling pin. Coat both sides of steaks with the crushed peppercorns, pressing them down on into the surface of the meat.
- Melt the butter in a skillet over medium-high heat. Sear the steaks 1 min per side, add salt, then remove them from the skillet and set them aside on a warmed plate in the oven.
- Deglaze the skillet with Cognac 1 min, then pour in the cream and add the remaining peppercorns. Cook 2-3 min over medium heat with stirring using a wooden spoon or spatula to scrape the bottom of the pan. Put the steaks back into the skillet and cook 1-2 more min, turning them once.
- Tranfer the steaks to the warmed plates, spoon the sauce over the top, and serve.
Nutrition Facts Table
per 1 serving (150g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1 ¼||servings|
ClaimsThis recipe is :
- Low :
- Source of :
- Copper, Magnesium, Manganese, Vitamin B1, Vitamin E, Vitamin K
- Good source of :
- Iron, Pantothenic Acid, Phosphorus, Potassium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin D
- Excellent source of :
- Niacin, Selenium, Vitamin B12, Zinc
- Free :
- Added Sugar
|Meat and Alternatives||3 ½|