Chef and Scenic ambassador, Gabriel Gaté shares his recipe for one of the most popular French main courses. This delicious dish can be served with French fries and a salad or seasonal vegetables.
2 well-trimmed steaks, each about 150g and 2.5cms thick
A pinch of sea salt
1/2 tsp crushed black peppercorns
1 tsp oil
1 tsp butter
1 tbsp chopped shallots
1/2 tsp green peppercorns
2 tbsp cognac or brandy
1/4 cup strong beef stock
2 tbsp crème fraiche
Season the steaks with a little salt and the cracked black pepper.
Pour the oil in a heavy-based frypan and cook the steaks for about three minutes without moving them. Turn the steaks over and cook for a further two minutes. Place the steaks on a warm plate and cover with foil.
Add the butter to the pan. Stir in the shallots and cook for two minutes. Add the green peppercorns and cognac and flame using a match.
Add the beef stock, bring to the boil and boil for one minute. Add the crème fraîche and boil down until you obtain a sauce consistency.
Spoon the sauce over the steaks and serve with vegetables of your choice.