Steak au poivre clássico, uma delícia da culinária francesa

Ingredientes

• 2 boneless ribeye steaks (about 1-inch thick or 250g each)
• Salt (to taste)
• 2 tablespoons whole black peppercorns (roughly crushed; 30g)
• 2 tablespoons unsalted butter (28g)
• 1 tablespoon vegetable oil (plus more if needed)
• 1 shallot, finely chopped (about 50g)
• 1/2 cup Cognac or brandy (120ml)
• 1/2 cup heavy cream (120ml)
• Salt and cracked black pepper (to taste)

Modo de preparo

1. 1

   Pat the steaks dry with paper towels. Sprinkle generous amounts of salt on both sides. Crush the peppercorns and coat the steaks.

2. 2

   Heat the skillet over medium-high heat and add the vegetable oil. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare.

3. 3

   In the same skillet, add the chopped shallot and sauté until translucent. Pour in the Cognac to deglaze, scraping up brown bits, and let reduce by half.

4. 4

   Stir in the heavy cream, salt, and pepper; simmer until the sauce thickens slightly. Slice the steaks against the grain and arrange on plates, drizzling the sauce on top.