domingo, 17 de outubro de 2010
Faux Filet au Poivre
I made this recipe because my fiancee was bothering me to do....turned out to be a terrific meal! For side dish i made plain white rice.
4 sirloin steak
2 fl oz cognac
4 tablespoon sour cream
1/2 tablespoon green peppercorns
2 teaspoons olive oil
2 teaspoons of butter
salt to taste
Drag the steaks into the pan and fry them at your convenience into the oil and butter (in a non stick pan). French way is to cook it rare to medium rare (about 5 minutes each side in high heat).
Get them out from the pan and keep in a covered hot plate during the time you prepare the sauce (don't turn the flame off). Deglaze the pan with the cognac and flambé it (you need to pour the cognac in the pan, let it get hot, the tip the pan up and put a flame near the alcohol, with care!...wait for the flame to stop by itself, it just takes a few seconds).
Add the cream and the peppercorns to the pan and mix everything together; top the steaks with the sauce, add salt, and serve right away.