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Pepper Steak with Mashed Potatoes
A pan‑seared 3A Black Angus steak with a crust of crushed pepper, drenched in a cognac, red wine and demi‑glace sauce, served with a silky mashed potato purée. Ideal for an elegant dinner at home.
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Critical Success Points
- • Sear the steak over high heat without moving it during the first minutes
- • Flambé the cognac carefully
- • Reduce the sauce until a proper glossy consistency
- • Let the steak rest before slicing
- • Achieve a smooth purée by incorporating warm butter
Safety Warnings
- • Flambéing the cognac must be done away from the face and on a stable surface.
- • Very hot oil can splatter: use kitchen gloves and a lid if necessary.
- • Handle knives carefully when cutting the steaks.
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