Steak au poivre
Seared beef with a black pepper and cream sauce.
Active time15 min
Cooking10 min
Total25 min
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Ingredients
- 20 g butter
- 100 ml pouring cream
- 400 g beef sirloin
- 30 ml cognac
- 10 g black pepper
Preparation
Cut the sirloin into 4 steaks and coarsely crush the pepper.
400 g beef sirloin10 g black pepper- knife
- mortar and pestle
Heat the butter in a frying pan. Sear the steaks for 2 to 3 minutes on each side, depending on their thickness and how well done you like them. Set aside and keep warm.
20 g butter- frying pan
- spatula
- plate
Lower the heat. Carefully pour in the cognac, without flambéing, and scrape up the browned bits. Add the pepper and cream, then simmer for 2 minutes. Spoon the sauce over the steaks.
100 ml pouring cream30 ml cognac- frying pan
- spoon
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration