Pepper Steak with Mashed Potatoes

Ingredients

• 600 g 3A Black Angus steak (Two 300 g steaks, at room temperature)
• 2 c. à café Crushed black pepper (Freshly crushed pepper)
• 1 c. à soupe Vegetable oil (For searing the steak)
• 42 g Semi‑salted butter (Divided: 1 tbsp for the sauce, 2 tbsp for the purée)
• 2 unités Shallots (Finely chopped)
• 100 ml Dry red wine (Deglaze the pan)
• 30 ml Cognac (Flambé, then reduce)
• 200 ml Veal demi‑glace (Prepared in advance, refrigerated)
• 100 ml Liquid cream (35% fat) (To bind the sauce)
• 500 g Starchy potatoes (Peeled and cut into large pieces)
• 100 ml Whole milk (Heat before incorporating into the purée)
• 1 pincée Nutmeg (Optional, for the purée)
• à goût Fine salt (Season potatoes and steak)

Instructions

1. Preparing the potatoes

   Peel the potatoes, cut them into large pieces and place them in a pot with 1 L of cold salted water. Bring to a boil then cook 20‑25 minutes until tender.

   Time: PT25M

   Temperature: 100°C

2. Preparing the sauce

   Measure the butter, red wine, cognac, demi‑glace, cream, finely chop the shallots and crush the pepper. Reserve each component separately.

   Time: PT10M

3. Sauté the shallots

   In a small saucepan, melt 1 tbsp butter over medium heat, add the chopped shallots and cook 2‑3 minutes until translucent.

   Time: PT3M

   Temperature: 180°C

4. Deglaze with cognac

   Pour the cognac into the pan, flambé quickly (or let reduce for 1 minute if you do not flambé).

   Time: PT2M

   Temperature: 180°C

5. Reduce with red wine

   Add the red wine, bring to a boil then reduce by half, about 5 minutes.

   Time: PT5M

   Temperature: 180°C

6. Incorporating the demi‑glace

   Pour in the demi‑glace, stir and let reduce until a glossy consistency is achieved (3‑4 minutes).

   Time: PT4M

   Temperature: 180°C

7. Finishing the sauce

   Add the liquid cream, adjust salt and pepper, then simmer for 2 minutes to thicken slightly.

   Time: PT2M

   Temperature: 180°C

8. Mashed potatoes

   Drain the potatoes, return them to the hot pot, add the remaining butter, hot milk, nutmeg and salt. Mash using a potato ricer until smooth and creamy.

   Time: PT5M

9. Cooking the pepper steak

   Season the steaks with salt and crushed pepper. Heat the pan over high heat, add a drizzle of vegetable oil and sear each side 3‑4 minutes for medium‑rare (or adjust to preference). Add 1 tbsp butter at the end of cooking and baste the steak for 1 minute.

   Time: PT8M

   Temperature: 200°C

10. Resting the steak

    Remove the steak from the pan, loosely cover with foil and let rest 5 minutes so the juices redistribute.

    Time: PT5M

11. Plating

    Place a portion of purée in the center of the plate, set the steak on top, generously drizzle with pepper sauce and garnish with a sprig of fresh parsley if desired.

    Time: PT3M

Nutrition Facts

Calories

680

Protein

45 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of 3A Black Angus steak: Ribeye, Beef tenderloin
• Instead of Crushed black pepper: White pepper, Pepper blend
• Instead of Vegetable oil: Olive oil, Grape seed oil
• Instead of Semi‑salted butter: Unsalted butter, Margarine
• Instead of Shallots: Red onion, Chives
• Instead of Dry red wine: Beef broth, Red grape juice
• Instead of Cognac: Brandy, Armagnac
• Instead of Veal demi‑glace: Veal stock, Beef jus sauce
• Instead of Liquid cream (35% fat): Thick crème fraîche, Whole milk
• Instead of Starchy potatoes: Yukon Gold potatoes, Grated
• Instead of Whole milk: Semi‑skimmed milk, Liquid cream
• Instead of Nutmeg: Ground nutmeg
• Instead of Fine salt: Sea salt, Himalayan pink salt

Equipment Needed

• Large pot
• Colander
• Potato ricer or potato press
• Small saucepan
• Frying pan (steel or cast iron)
• Kitchen tongs
• Chef's knife
• Cutting board
• Measuring spoons
• Whisk
• Ladle (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use freshly crushed black pepper for a more intense aroma.
• After flambéing, let the alcohol fully evaporate before adding the wine.
• Baste the steak with melted butter during cooking for more flavor and tenderness.

Troubleshooting

Storage

Refrigerator: Pepper sauce: up to 3 days. Mashed potatoes: 2 days. Cooked steak: 2 days.

Freezer: Sauce: up to 2 months (freeze in portions). Purée: up to 1 month (seal tightly).

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared ahead of time and gently reheated over low heat.
• The purée can be kept warm in a bain‑marie or reheated in the microwave with a splash of milk.
• Steaks can be seasoned ahead, but cooking should be done just before serving.