Steak Au Poivre with Cognac Cream Sauce
Mamma Mia it is a lot of time that I do not prepare it and yet I really like it. I don't know about you but every now and then I delight myself in going back in memory and I go to peek into the cook around site to review some of my recipes that date back at least two decades ago. The black pepper steak is not a common recipe, but I can assure you that it is a fabulous dish... The combination of flavors and aromas spreads gently. For those who love meat, this is a variant not to be missed ... to me it seemed fantastic!
Ingredients for 4 people
4 medallions of beef fillet of 200 g each.30 g. of black pepper.100 ml cream.1/2 small glass of cognac.50 g. of sliced bacon.40 g. of butter.Salt to the taste.
Preparation
Take the meat medallions that should have a thickness of about 3 cm. and wrap them all in their circumference with strips of bacon. Chop the pepper coarsely and place the slices on the pepper making a slight pressure with the palm of your hand. This operation for both sides. Put the butter in a non-stick pan, as soon as it has melted put the meat to cook over high heat, no more than three minutes on each side. Pour the cognac, flambé tilting the pan slightly towards the fire, to recall the flame of the stove and evaporate all the alcohol coming from the cognac. Remove the meat and put it on a plate and season with salt, turn off the heat and add the cream, stir so that the remaining meat sauces mix together. Add salt to the taste. Sprinkle this sauce on the meat. Serve with excellent baked or mashed potatoes, spinach or simply with fresh tomatoes well seasoned.
Enjoy your meal!
Mamma Mia it is a lot of time that I do not prepare it and yet I really like it. I don't know about you but every now and then I delight myself in going back in memory and I go to peek into the cook around site to review some of my recipes that date back at least two decades ago.
The black pepper steak is not a common recipe, but I can assure you that it is a fabulous dish... The combination of flavors and aromas spreads gently. For those who love meat, this is a variant not to be missed ... to me it seemed fantastic!
Ingredients for 4 people
4 medallions of beef fillet of 200 g each.
30 g. of black pepper.
100 ml cream.
1/2 small glass of cognac.
50 g. of sliced bacon.
40 g. of butter.
Salt to the taste.
Preparation
Take the meat medallions that should have a thickness of about 3 cm. and wrap them all in their circumference with strips of bacon. Chop the pepper coarsely and place the slices on the pepper making a slight pressure with the palm of your hand. This operation for both sides. Put the butter in a non-stick pan, as soon as it has melted put the meat to cook over high heat, no more than three minutes on each side. Pour the cognac, flambé tilting the pan slightly towards the fire, to recall the flame of the stove and evaporate all the alcohol coming from the cognac. Remove the meat and put it on a plate and season with salt, turn off the heat and add the cream, stir so that the remaining meat sauces mix together. Add salt to the taste. Sprinkle this sauce on the meat. Serve with excellent baked or mashed potatoes, spinach or simply with fresh tomatoes well seasoned.
Enjoy your meal!
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