Serves 4
INGREDIENTS:
For the steaks
4 x fillet mignon steaks
2 tbsp whole black peppercorns, coarsely crushed
2 tbsp neutral oil (such as sunflower or vegetable)
80g butter
Sea salt
For the Cognac pepper sauce
150ml Cognac
150ml beef stock
200ml double cream
METHOD:
- Remove the steaks from the fridge 30–40 minutes before cooking and place them on a plate to come up to room temperature. Pat them dry with kitchen paper and season both sides lightly with sea salt.
- Coarsely crush the peppercorns using a mortar and pestle or by bashing them in a bag with a rolling pin. Press the crushed pepper firmly onto both sides of each steak to form a generous crust.
- Heat a heavy frying pan or skillet over a medium-high heat until very hot. Add the oil and butter. When the butter is foaming, lay in the steaks and sear for about 2–3 minutes on each side for rare, or a little longer for medium, depending on thickness. Turn them only once for a good crust.
- Transfer the steaks to a warm plate, tent loosely with foil and leave to rest while you make the sauce. Pour off any excess fat from the pan, but leave the browned bits in the bottom – they will give great flavour.
- Take the pan off the heat for a moment to cool slightly, then carefully pour in the Cognac. Return to a medium heat and let it bubble and reduce until almost syrupy, scraping up any browned bits with a wooden spoon.
- Stir in the beef stock and simmer for 2–3 minutes until reduced by about half. Lower the heat, pour in the cream and let the sauce bubble gently for a few minutes until slightly thickened and glossy. Taste and adjust the seasoning, and if you like, add an extra teaspoon of Cognac off the heat for more fragrance.
- Place the rested steaks on warm plates, then spoon the Cognac pepper sauce generously over the top or serve it alongside in a small jug. Serve immediately with skinny fries and a simply dressed green salad for that true bistro-at-home feeling.
Photography by Issy Croker
