NY Strip Steak with Cognac - Peppercorn Sauce
A great classic of international cuisine, the fillet with green pepper with Cognac sauce is an easy and superfast recipe. Its creamy sauce is perfect to enhance the taste of meat, which must always be of the highest quality. If you like fillet with green pepper, you can use the same technique and ingredients to prepare cheaper pork fillets or for white meats such as turkey fillet or chicken breasts. An excellent alternative are also salmon fillets, to be sprinkled at the end with chopped dill leaves.
Tender and juicy Montreal style New York Strip Steak marinated and seared on a hot grill. These steaks are super easy and always turn out so delicious! No need to go to a steakhouse to enjoy a juicy New York Strip Steak, cooked to perfection. Follow my tips and you can make a superb steak dinner right at home, on your stove, in less than 30 minutes!
Retro style recipe always current
4 slices of beef fillet of about 200 g each1 clove of garlicgreen pepper in brine3-4 sage leaves1 sprig of rosemary60 ml Cognac or brandy1 teaspoon Dijon mustard40 g butter150 ml fresh creamdelicate extra virgin olive oilsalt
Preparation
Remove the slices of meat from the refrigerator at least 2 hours before cooking, so that the meat is at room temperature. If you want to keep them in shape, tie around the edge of each slice 1-2 rounds of kitchen twine. Arrange 2 tablespoons of green pepper (more or less, depending on how spicy you want it) in a colander and rinse it well, then dry it with absorbent paper, distribute it on the fillet slices and let it flavor. Brown in a saucepan over medium heat the garlic clove peeled with 30 g of butter, rosemary and sage leaves for 2-3 minutes, then remove garlic and herbs. Remove the green pepper from the meat, transfer it to the saucepan, brown it for 1 minute, sprinkle it with the liqueur and flame. Pour the cream and add 1 teaspoon of mustard. Lower the heat and continue cooking for 4-5 minutes, stirring occasionally, until the sauce has thickened and reduced to half, turn off. Heat the remaining butter with a little oil in a large pan and, when it sizzles, transfer the fillet slices and cook over medium-high heat 2-3 minutes on each side. Transfer the slices of meat to the plates by removing the string (if you use it), then lower the heat under the pan, add the sauce and mix it with the cooking stock of the meat. Sprinkle the green pepper fillets with the Cognac sauce and serve immediately.
A great classic of international cuisine, the fillet with green pepper with Cognac sauce is an easy and superfast recipe. Its creamy sauce is perfect to enhance the taste of meat, which must always be of the highest quality. If you like fillet with green pepper, you can use the same technique and ingredients to prepare cheaper pork fillets or for white meats such as turkey fillet or chicken breasts. An excellent alternative are also salmon fillets, to be sprinkled at the end with chopped dill leaves.
Tender and juicy Montreal style New York Strip Steak marinated and seared on a hot grill. These steaks are super easy and always turn out so delicious! No need to go to a steakhouse to enjoy a juicy New York Strip Steak, cooked to perfection. Follow my tips and you can make a superb steak dinner right at home, on your stove, in less than 30 minutes!
Retro style recipe always current
4 slices of beef fillet of about 200 g each
1 clove of garlic
green pepper in brine
3-4 sage leaves
1 sprig of rosemary
60 ml Cognac or brandy
1 teaspoon Dijon mustard
40 g butter
150 ml fresh cream
delicate extra virgin olive oil
salt
Preparation
Remove the slices of meat from the refrigerator at least 2 hours before cooking, so that the meat is at room temperature. If you want to keep them in shape, tie around the edge of each slice 1-2 rounds of kitchen twine. Arrange 2 tablespoons of green pepper (more or less, depending on how spicy you want it) in a colander and rinse it well, then dry it with absorbent paper, distribute it on the fillet slices and let it flavor. Brown in a saucepan over medium heat the garlic clove peeled with 30 g of butter, rosemary and sage leaves for 2-3 minutes, then remove garlic and herbs. Remove the green pepper from the meat, transfer it to the saucepan, brown it for 1 minute, sprinkle it with the liqueur and flame. Pour the cream and add 1 teaspoon of mustard. Lower the heat and continue cooking for 4-5 minutes, stirring occasionally, until the sauce has thickened and reduced to half, turn off. Heat the remaining butter with a little oil in a large pan and, when it sizzles, transfer the fillet slices and cook over medium-high heat 2-3 minutes on each side. Transfer the slices of meat to the plates by removing the string (if you use it), then lower the heat under the pan, add the sauce and mix it with the cooking stock of the meat. Sprinkle the green pepper fillets with the Cognac sauce and serve immediately.
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