This easy French brasserie classic can be the center of an elegant New Year’s Eve dinner for two.
The steaks should be fairly thick, I suggest buying fillets or sirloin, fired up and coated with peppercorns then combined with the creamy sauce, they will taste more than a classy combination.
This dish is at it best served with French fries, or potaoes sautees, très francais!
Yet broccoli florets or mixed vegetables will be great too. Enjoy it with great full body wine.
Ingredients: Serves 2
- 2 fillets or sirloin steaks (about 1 inch. thick)
- 2 tbsp butter
- 3 tbsp vegetable oil
- 1 large shallot or 2 medium thinly chopped
- 1 to 3 tbsp brandy
- ½ cup of heavy cream or crème fraiche
- 2 good tbsp. peppercorns crushed
- pinch of salt
How you make it:
- Prepare peppercorns, placing them into a plastic bag then crush rolling over with a rolling pin.
- Coat well the steaks, pressing with you hands if necessary on both sides.
- Add 2 tablespoons of oil and shallots in a heavy frying pan over medium heat, cook until translucent, then reserve.
- Add butter and remaining oil in the same pan, over medium high, let it melt slowly, add steaks and cook for 3 to 7 minutes till done, turn once.
- Cooking time shall be as you prefer, medium rare softy at fork, medium showing some liquids appearing on top, well done firm. When steaks are done reserve in warm plates covered.
Quickly deglaze the pan with the brandy let it warm up for 1 minute, add shallots, roll the pan, scrap the juices.
Here you have two options:
- Add steaks immediately then do a flambeé, (firing up with a match the hot brandy), add cream, warm it up, add a pinch of salt stir well, and serve immediately.
- Simply and safer pour the cream, warm it up quickly, stir well, add salt, add steaks for 30 seconds and then serve immediately.
(To flambeé in a safe way, keep the brandy warm and the pan at distance, rolling it until liquid evaporates then add cream and steaks).
Do not forget candles and truffles chocolates…