(Serves 2 people)INGREDIENTS
16g Mixed peppercorns (ground)
Two 7 oz Rib-eye steaks (room temperature)
1 Tsp unsalted butter (for the steak)
1 Tbsp vegetable oil (for the steak)
1 Medium shallot (finely diced)
1 Garlic clove (finely diced)
1 Tsp unsalted butter
1/4 Cup cognac
1 Cup beef or veal stock
1 Tbsp heavy Cream
Fresh thyme or parsley
1/2 Tsp sugar
Salt (to taste)
1. In mortar and pestle ground peppercorns to a light powder.
2. On chopping board, spread the grounded peppercorns. Season steak with salt, place it on board and press to coat well.
3. Place a pan on medium flame and melt butter in it. Swirl to coat well.
4. Pour oil and place pepper coated steak in pan. Cook for about 2 minutes.
5. Flip, cook on the other side and then transfer it to a plate and set aside.
6. Drain off the excess fat from the pan, leave the fond behind and melt butter in it.
7. Sweat shallots in pan for 2-3 minutes.
8. Add garlic, stir and saute for 1 minute.
9. Pour cognac, let the alcohol evaporate and then add stock. Let it boil for 7-8 minutes.
10. Add cream, thyme, sugar, and salt. Stir and reduce for 1-2 minutes.
11. Return steak back into the pan, cover with sauce and cook to desired doneness.
12. Remove from pan and let steak rest for 2-3 minutes.
13. Cut in slices and serve hot with sauce on top.
© STEVEN DOLBY