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Home Boneless Rib Eye Roast

Sirloin Steak With Pepper Faux-filet Au Poivre Recipe

Ingredients

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 flambĂ© 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.

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The Cook

vino4dino Baltimore, MD

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