Preparation
- Pat the steaks dry, trim off any membrane and the fat rim, and tie them round with kitchen string so they keep their shape. Coarsely crush the peppercorns.
- Season the steaks with salt and press half of the crushed pepper firmly onto all sides.
- Heat the oil in a heavy frying pan until very hot. Fry the steaks for about 3 to 4 minutes per side, until they have a good crust on the outside and are pink inside. Remove and rest, loosely covered with foil.
- Fry the diced onion in the pan, stirring, until translucent. Deglaze with the cognac, loosen the browned bits and reduce over high heat for about 1 minute, until the sharp smell of alcohol has gone.
- Pour in the stock and reduce by about half over 2 to 3 minutes. Lower the heat, add the cream and the remaining pepper and simmer gently for 1.5 to 2 minutes, until the sauce thickens slightly; do not boil hard.
- Stir in the butter and season with salt. Turn the steaks briefly in the sauce and serve at once; chips or a fresh salad go well with it.
Drink with it
Red wine · excellent match
Syrah from the northern Rhône (Crozes-Hermitage, Saint-Joseph), Bordeaux or Malbec
The tannins soften against the fat in the cream sauce, and the peppery note of the Syrah picks up the crust directly.
Which wine pairs with food? A simple approach to choosingCognac and brandy · good match
Cognac VSOP, neat in a small snifter after the meal
The cognac is in the sauce; vanilla and oak pick it up again as an aroma bridge.
Cognac and Armagnac: Two Origins for BrandyDark beer · good match
Dark lager or porter
Roasted notes sit close to the steak crust, and the carbonation cuts through cream and fat.
Which beer goes with food? More than just pils with barbecue