Steak with pepper

Steak with pepper
traditional cuisine
Steak with pepper
Portions 4
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prep time
15 min
cooking time
0 min
prep time
15 min
cooking time
0 min
  • 4 the central part of the tenderloin steaks, about 9 to 4 centimeters thick
  • 2 tablespoons of cognac
  • 2 tablespoons peppercorns
  • 2 tablespoons butter
  • 2 tablespoons of cognac
  • 3/4 Cup whipping cream
  • 1/2 teaspoon of Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/2 tablespoon parsley, minced, (Optional).
  1. Leave the steaks to room temperature one 30 minutes. They are 2 tablespoons of cognac on a plate and passed the steaks on both sides by the cognac, they drain and put aside.
  2. Peppercorns are crushed in a mortar. Put aside in a dish. Both la-dos of steaks are passed by pepper, pressing them to adhere them abundantly. Left aside.
  3. Put the butter in a frying pan, Add steaks and sear on each side. Les add salt directly to steaks on each side already Golden. Added the 2 remaining tablespoons of cognac to the Pan and flames. Removed from the fire and move the bis-tea to a tray while keeping them hot. Removed the butter from the Pan. In the same pan add cream, Worcestershire sauce, the juice that have left the steak in container and salt and, over medium heat, cooking 1 minute. Removed from the fire and pour sauce over steaks.
Recipes easy to https://recetasdecocinafaciles.NET /

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