Pepper Steak with Creamy Sauce and Mashed Potatoes
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A classic pepper steak cooked to preference with a rich cognac cream sauce, served alongside creamy mashed potatoes.
00:20:00 total
Serves 2
medium
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Ingredients
- steak - watch the video to see (size and cut to preference)
- black pepper - watch the video to see (roughly crushed)
- butter - watch the video to see (used for cooking steak and mounting sauce)
- cognac - to taste (added to pan for sauce)
- cream - watch the video to see (used to make sauce creamy)
- potatoes - watch the video to see (for mashing)
- nutmeg - a little (optional, for seasoning)
Instructions
- Prepare and Cook Steak: Heat pan to high heat. Season steak with roughly crushed black pepper. Place steak in hot pan and cook for about 10 minutes on one side, then turn over and cook to desired doneness.
- Make Sauce: Remove steak and reserve. Add a little butter to the pan and sauté shallots (etchot). Deglaze pan with cognac to taste. Add cream and reduce sauce gently. Mount sauce with butter quietly without boiling to avoid toughening the meat.
- Prepare Mashed Potatoes: Boil and mash potatoes to a creamy consistency. Optionally add a little nutmeg for flavor.
- Serve: Cut steak to show doneness if desired. Plate mashed potatoes, pour sauce over or alongside steak, and serve immediately.
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