Description
Pepper-crusted New York strip steak elevates French culinary tradition with bold, sophisticated flavors. Creamy cognac sauce and perfectly seared meat create an elegant dinner experience you won’t forget.
Ingredients
Scale
Meat:
- 4 beef tenderloin steaks (about 1.5 inches thick)
Seasoning and Spices:
- 2 tablespoons (30 milliliters) whole black peppercorns, coarsely crushed
- Salt, to taste
Cooking Fats and Liquids:
- 2 tablespoons (30 grams) unsalted butter
- 1 tablespoon (15 milliliters) olive oil
- 1/2 cup (120 milliliters) brandy or cognac
- 1 cup (240 milliliters) heavy cream
Garnish:
- Fresh parsley, chopped
Instructions
- Prepare the peppercorn-crusted steaks by gently patting them dry with paper towels, then generously seasoning both sides with salt.
- Firmly press crushed peppercorns into the meat, creating an even, robust coating that will develop a rich, spicy crust during cooking.
- Heat a large skillet over medium-high temperature, combining olive oil and butter until the butter begins to foam and create a golden, aromatic base.
- Carefully place the pepper-encrusted steaks into the hot skillet, allowing them to sear for 3-4 minutes on each side for a perfect medium-rare doneness, developing a beautiful caramelized exterior.
- Transfer the cooked steaks to a warm plate, loosely tenting with foil to preserve heat and moisture while preparing the sauce.
- Deglaze the skillet with brandy or cognac, taking caution to avoid flame-ups, and use a wooden spoon to scrape up the flavorful browned bits from the pan’s bottom.
- Allow the alcohol to reduce for approximately one minute, then introduce heavy cream to create a luxurious, velvety sauce.
- Simmer the sauce on medium heat for about 5 minutes, stirring occasionally until it thickens and develops a rich, glossy consistency.
- Gently return the steaks to the skillet, coating them generously with the peppery cream sauce to enhance their flavor and warmth.
- Finish the dish by sprinkling freshly chopped parsley over the top and serve immediately, presenting a classic French-inspired culinary masterpiece.
Notes
- Choose high-quality peppercorns for maximum flavor punch and ensure they are freshly cracked for intense aroma.
- Pat steaks completely dry before seasoning to achieve perfect golden-brown crust and prevent steaming instead of searing.
- Allow steaks to rest at room temperature for 30 minutes before cooking to guarantee even heat distribution and more consistent doneness.
- When adding brandy, tilt pan away from you and use long-handled utensils to prevent potential flame flare-ups during sauce preparation.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt to reduce overall fat content while maintaining creamy texture.
- Invest in a meat thermometer to accurately check internal temperature, ensuring ideal doneness without overcooking delicate cuts.
- Prep Time: 5 minutes
- Cook Time: 14-16 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg