Ingredients
Steak and Coating
- 4 tenderloin steaks (1 ½ – 2 inches thick, 8 oz each)
- ¼ cup peppercorns
- Salt to taste
Cooking Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
Cognac Cream Sauce
- ¾ cup cognac (divided)
- 1 ¼ cup heavy cream
- 1 clove garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon beef base
Instructions
- Prepare Steaks: Remove the steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. Generously season all sides with salt to enhance flavor.
- Crack Peppercorns: Using a pepper grinder set on the largest setting, grind the peppercorns into very coarse pieces. Alternatively, crush the peppercorns with a mortar and pestle until large coarse fragments form.
- Coat Steaks with Pepper: Spread the cracked peppercorns on a plate. Press the steaks firmly into the peppercorns on both sides, ensuring an even coating. Shake the plate in between to redistribute peppercorns if needed.
- Sear Steaks: Heat a large cast-iron skillet over medium heat until hot. Add olive oil and butter; once the butter has melted and starts to foam, place the steaks in the skillet. Sear each side for 4 minutes if steaks are 1 ½ inches thick, or 5 minutes if 2 inches thick, developing a deep brown crust.
- Rest Steaks: Transfer the cooked steaks to a plate and cover loosely with foil to keep warm while preparing the sauce.
- Flambé Cognac: Carefully pour ½ cup of cognac into the hot skillet. Tilt the pan so that the cognac catches fire; allow the flames to burn off the alcohol, gently shaking the pan as necessary until the flame extinguishes.
- Make Cream Sauce: Pour the heavy cream into the skillet. Add minced garlic, dried thyme, and beef base. Whisk the sauce continuously and bring it to a gentle simmer. Let it simmer for 4 to 5 minutes until it thickens slightly.
- Adjust Sauce Flavor: Taste the sauce and add 1 to 4 tablespoons of remaining cognac according to preference (2 tablespoons is typical). Season with salt as needed. Stir thoroughly to combine.
- Serve: Plate the steaks and spoon a generous amount of the peppery cognac cream sauce over them. Serve immediately for best flavor and warmth.
Notes
- Allowing steaks to rest at room temperature before cooking ensures even cooking.
- Coarse cracked peppercorns provide a distinctive and bold texture contrast.
- Flambéing the cognac burns off excess alcohol while infusing flavor.
- Use a cast-iron skillet for optimal searing and heat retention.
- Adjust the amount of cognac in the sauce based on your preferred intensity.
- This dish pairs well with mashed potatoes, steamed vegetables, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French