Steak with Peppercorn Sauce
- 6 steaks
- ¾ cup oz heavy cream
- 3 ½ tbsp cognac
- 3 tbsp crushed pepper
1/ 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.
2/ Brown both sides of the steaks. Cook the steaks to taste.
3/ Pour cognac over the steaks and flambé.
4/ Set the steaks aside and deglaze with cream, then add pepper.
5/ Add salt and serve the steaks with sauce.