Low carb store: Steak au poivre

sirloin steak


  • 2 beef steaks
  • 1 tbsp black peppercorns
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 50g unsalted butter
  • 60mls Cognac
  • 100ml double cream


Preheat oven to 180°c. Season the steaks with sea salt and allow to come to room temperature.Coarsely crush the peppercorns and press into both sides of the steaks evenly.Heat a heavy griddle pan (preferably cast-iron) over moderately high heat until hot,then carefully add the oil. Add the steaks and cook to your liking turning only once. Transfer the steaks to a warm plate to rest. Pour off the fat from the pan then add the shallots and half of the butter and cook over low-medium heat until the shallots are well-browned.Add the Cognac (it may ignite!) and boil, stirring, until the liquid has reduced to a glaze (a few minutes). Add the cream and any meat juices from the steak plate and boil, stirring occasionally for a further 4-5 minutes. Add the remaining butter and cook over a low heat until the butter is incorporated into the sauce. Serve sauce with steaks and lightly cooked vegetables.

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