Sirloin Steak With Pepper Faux-filet Au PoivreFrom vino4dino 9 years ago
How to make it
- - Drag the steaks into the peppercorns and fry them at your convenience into the oil and butter (in a non-stick pan). French way is to cook it rare to medium rare (about 5 minutes).
- - Get them out from the pan and keep in a covered hot plate during the time you prepare the sauce (don't turn flame off). - Deglaze the pan with the cognac and flambé it (you need to pour the cognac in the pan, let it get hot, then tip the pan up and put a flame near the alcohol, with care !...wait for the flame to stop by itself, it just takes a few seconds).
- - Add the cream to the pan and mix everything together ; top the steaks with the sauce, add salt, and serve right away with boiled (and peeled) potatoes.
The Cookvino4dino Baltimore, MD
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