Steak with Peppercorn Sauce
Preparation time: 5 min
Cooking time: 10 min
- 6 steaks
- ¾ cup oz heavy cream
- 3 ½ tbsp cognac
- 3 tbsp crushed pepper
Heat the CRISTEL frying pan to 2/3 of the maximum power of your source of heat, and test the heat using the 'water drop' technique.
Brown both sides of the steaks. Cook the steaks to taste.
Pour cognac over the steaks and flambé.
Set the steaks aside and deglaze with cream, then add pepper.
Add salt and serve the steaks with sauce.