Steak with Green Peppercorn Sauce
45 min
Under an hour
Sezamo
Preparation method
Preparing the Peppercorn Sauce
In a small saucepan, over medium heat, sauté the dried green peppercorns for 2 minutes, stirring continuously. Add the wine, reduce the heat, and simmer until the peppercorns soften and the wine has completely evaporated.
Remove the saucepan from the heat, add the cognac, then place it back on the stove and let the alcohol evaporate completely.
Add the demi-glace, reduce the heat to low, and simmer for 5 minutes. Pour in the cream, stir, and simmer for another 4 minutes. Remove from heat, season with salt to taste, and gradually incorporate 40 g of cold butter, cut into cubes.
Chef's tip
For a perfect steak, let the meat reach room temperature before cooking and don't forget to let it rest after taking it out of the oven – this step is essential for juiciness.
60 min
Under an hour
