Steak with Green Pepper Sauce

Here is the recipe for steak with green pepper sauce, a classic of French cuisine with an Italian touch.

Ingredients

• Beef fillets (150-200 grams per person)
• 1 glass of brandy or cognac
• 1 glass of cooking cream
• 1 tablespoon of green peppercorns
• Butter
• Salt
• Extra virgin olive oil
• Meat broth (optional)

Preparation

1. In a pan, heat a mix of butter and extra virgin olive oil.
2. Once hot, add the fillets and sear them over high heat for about 2 minutes per side, depending on the thickness and desired degree of doneness (rare, medium, or well-done).
3. Deglaze with the brandy or cognac and let the alcohol evaporate on high heat.
4. Remove the steaks from the pan and set them aside in a warm place.
5. In the same pan, add the green peppercorns, crushing some to intensify the flavor, and the cooking cream. If you want a thinner sauce, you can add a bit of meat broth.
6. Let the sauce reduce until it reaches the desired consistency.
7. Adjust salt, and when the sauce is ready, return the fillets to the pan for one last minute per side, so they absorb the sauce’s flavor.
8. Plate the steaks and top with the green pepper sauce.

Trivia

The steak with green pepper sauce is a French dish, but with the addition of good extra virgin olive oil and cream, you will get a variation with an Italian touch. The secret is to use quality ingredients, like a prime beef fillet and good brandy or cognac.

I hope you find this recipe useful for a dish full of flavor and character. Happy cooking and bon appétit!