Recipe by littleturtle
This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal.
Top Review by NewMama23
I have been looking for a recipe that was similar to a dish that I tried in Girona, Spain. Northern Spain is very rich in French culture and cuisines. I am so happy that I found this recipe! I have made this twice. and my husband loved it! I forgot the Cognac, both times though, but it didn't take away from the flavor so I can't wait to make it again with the Cognac! My husband loved it! He cleaned the plate! (so did I!) Thank you so much for this delicious recipe!
- 1 cup heavy cream
- 1 teaspoon beef bouillon
- 1⁄2 tablespoon lemon juice
- 1 tablespoon marsala wine or 1 tablespoon madeira wine
- 1⁄4 teaspoon salt (or to taste)
- 1⁄4 cup cognac
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 (8 ounce) sirloin steaks, each 1-inch thick (room temperature)
- 2 tablespoons peppercorns, crushed (To crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet)
- garlic salt, to taste
- 1⁄2 loaf French bread, cut into 1-inch thick rounds & toasted on both sides
Directions See How It's Made
- In a saucepan, heat the cream until it reduces by half (20-30 minutes).
- In a saute pan, heat the oil and butter.
- Spread crushed peppercorns on a work surface.
- Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
- Lay the steaks in the pan.
- Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
- Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
- When the steaks have cooked, remove them from the pan; pour in the brandy.
- Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
- Place each steak on a toasted slice of bread and top with sauce.