French Pepper Steak
Description
The dish is prepared without unnecessary complications. I admit, this was my first time cooking steak using this recipe, and initially I was concerned about the amount of pepper specified. However, I decided to follow the recipe exactly as written, since I trusted the chef and had already cooked several of his recipes before. As a result, the steak turned out very juicy and aromatic. The pepper was noticeable, but it only enhanced the overall flavor. The sauce added a special taste, with a slight hint of alcohol—more of an aroma, really. In the original recipe, the steak was served with apple side dish; I decided to do the same. I cut the apples into pieces and caramelized them with spices and a small amount of salt in butter—it turned out delicious. The dish is now ready to be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Thoroughly rub the steak on both sides with the pepper mixture and salt, massaging it well, as if giving a massage, so that the spices penetrate deep into the meat and infuse it with a pleasant aroma.
- 3
Step 3
Heat the pan well, melt the butter together with the vegetable oil in it. When the oil starts to sizzle, place the steak in the pan and cook for 4-5 minutes on each side, or a little longer if you prefer well-done meat.
- 4
Step 4
Place the cooked steak on a cutting board to let it rest for a moment, while you prepare the sauce.
- 5
Step 5
Pour the cognac into the pan where the meat was cooked, and heat it for a couple of minutes until the alcohol evaporates and the liquid reduces by half. Then add the cream and bring to a boil.
- 6
Step 6
Place Dijon mustard and a small piece of butter into a pan. Cook the sauce over low heat. The finished sauce should not run off the spoon completely, but coat it with a thin layer.
- 7
Step 7
Peppered steak with aromatic sauce is ready. It turned out very tasty and filling! Enjoy your meal!