Worthy of the best French bistros
Pepper steak is a classic dish celebrated for its simplicity and bold flavors. Originating in French bistro culture, this dish is traditionally made with filet mignon, a tender, lean cut of beef, but any type of steak will work in this recipe. No matter what you choose, the real star of this dish is the peppery crust that forms during cooking.
Unlike traditional pepper steak, which relies solely on the large quantity of black peppercorns, this recipe incorporates a vibrant blend of pink, green, white, black peppercorns as well as allspice that we have carefully selected. concocted. The result: a fiery, floral and earthy steak, perfectly complemented by a rich and flavorful sauce that you won't want to waste a single drop of!
Ingredients for steaks
· 2 large pieces of thick top sirloin steak
(or other cut of your choice: hanger steak, flank steak, filet mignon, etc.)
· 3 tbsp. of La pincée mix of 5 whole aromatic peppers
· 2 tsp coarse salt
· 2 tbsp vegetable oil
· 1 tbsp butter
(or other cut of your choice: hanger steak, flank steak, filet mignon, etc.)
· 3 tbsp. of La pincée mix of 5 whole aromatic peppers
· 2 tsp coarse salt
· 2 tbsp vegetable oil
· 1 tbsp butter
Ingredients for the sauce
· 1 tbsp butter
· 1 French shallot, chopped
· 2 cloves garlic, minced
· 2 sprigs of thyme
· 1 or 2 bay leaves (ideally fresh)
· ½ cup brandy or cognac
· ½ cup beef broth
· ½ cup of 35% cream
· 1 tbsp Dijon mustard
· Salt or La pincée Classique Nº1 to taste
· 1 French shallot, chopped
· 2 cloves garlic, minced
· 2 sprigs of thyme
· 1 or 2 bay leaves (ideally fresh)
· ½ cup brandy or cognac
· ½ cup beef broth
· ½ cup of 35% cream
· 1 tbsp Dijon mustard
· Salt or La pincée Classique Nº1 to taste
The procedure to follow...
Pat the steaks dry and salt generously on both sides. Set aside on a plate. In a mortar and pestle, coarsely grind the peppercorns, working 1 tablespoon at a time. This step can be done in a pepper mill, setting the grind to the coarsest setting possible, or in an electric spice mill, pulsing gradually. Completely cover the steaks with all of the pepper on both sides. Press well with your hands to make it adhere.
Heat a cast iron skillet or other heavy-bottomed, non-stick skillet over medium-high heat. Add the oil and sear the steaks for 3 to 4 minutes per side for medium-rare, or medium rare. Do not move the steaks too much during cooking. Add the butter toward the end of cooking and baste the meat. Adjust the time according to the desired doneness (see notes). Then place the steaks on a plate and wrap loosely in aluminum foil and let rest while you prepare the sauce.
For the sauce: In the same pan, if necessary, remove a few peppercorns that may have come loose during cooking and heat the butter over medium heat. Sweat the shallot and garlic with the thyme and bay leaf for 2 to 3 minutes. Deglaze the pan with the brandy. Reduce by half and then add the broth and cream. Simmer and thicken for 5 minutes. Remove the thyme and bay leaf and add the mustard. Adjust the seasoning to taste.
Slice steaks against the grain. Drizzle or place directly in sauce. Serve with desired accompaniment (fries, salad, green vegetables). 2 to 4 servings (depending on the size of the steaks)
Recipe and photo credit Jonathan Michaud @jm.cuisine.blog
