I posted this a while back. One of my favorite recipes!
This is soooo juicy and delicious! Sear it, flambé it, add peppercorn and cream. It’s that simple (full recipe below).
– 4 pieces of meat, the most tender you can find (you can use tournedos, but it doesn’t bleed much… The more blood, the better the sauce…)
– 1 small can of peppercorn. That is, for me, the best kind, as all their flavor is really intense. A can is the equivalent of maybe 3 table-spoons. Do not worry as green peppercorn is like Sichuan pepper, it is very flavorful but not very spicy. If you only have dry peppercorn, make sure you leave it in water overnight.
– Salt and pepper
– Heavy cream
– 1 glass of Cognac (I put Jack Daniels on the picture as you can also use Whisky, Brandy, Bourbon for the flambé. I like Cognac better as Whisky is a little too sweet for my taste…)
- Sear meat in pan until cooked the way you want (for this recipe, rare to medium is best)
- Take meat out and dump peppercorn. Keep the meat covered in foil r in the oven on low so it will still be warm enough by the time you are done with the sauce. What I do personally is undercook it in the pan and then reheat the meat in another pan once my sauce is almost ready…
- Crush some of the peppercorn with fork to free the flavors
- Add Cognac and light it up (be super careful!!). Keep pan over the stove as you need almost all of the alcohol fumes to go. All you want is the flavor of the Cognac, not the alcoholic taste.
- Add cream to taste and let the sauce reduce (while the meat is sitting on the side, it usually bleeds a bit. You should add that blood to the sauce!)
- Serve with fried potatoes!!!!
I remember preparing this with my friend Glenn in Montréal once. I started a kitchen fire and as we were trying to put it out, Glenn’s first reaction was “save the meat, save the meat”. Yes, it is that good a dish! Our instinct was to save the meat first and save the apartment second.