Fillet Steak in Cognac Cream Sauce
This is a dish of indulgence and yet it is so easy and quick to make. Peppery, fillet steak in an exquisite cognac cream sauce. An uplifting decadence without any of the stressful preparation.
Beef, Easy Date Night, Hands-Off, Pan Fry/Stir Fry, Quick & Easy, Recipe, Simple Supper, Something Fancy, Speedy Dinner Parties
Cook: 10 minutes
Difficulty: Easy
Ingredients
Method
Ingredients
- SERVES 2
- 2 Fillet Steaks
- 50 ml cognac
- 50 ml creme fraiche
- 100 ml beef stock (a good cube is fine)
- Coarse salt & coarse black pepper (you can use a mortar & pestle and coarsely crush black peppercorns – enough to cover steak entirely)
- 2-3 tablespoon Peanut Oil
Method
one. Season the steak with salt and enough pepper to entirely cover the meat all over. Heat the peanut oil in a frying pan, and fry the steaks 3-4 minutes on each side on a medium heat for medium-rare (or less depending on how you like your steak).
two. While the steak is frying in the pan, make the sauce. In a saucepan, over a medium heat, bring the beef stock to a gentle boil. Add the cognac and reduce for 2-3 minutes, until the sauce starts to thicken slightly. Add a bit more black pepper if you like it hot. Add the butter. Remove from heat and add 3-4 tbsp crème fraîche (or sour cream).
three. Pour over the steak (through a sieve if it has developed any lumps).
Serving Suggestion. I like this with spinach and french fries
Possible Amendment.