The Most Popular French Steak of All-Time

Por Chef Jean-Pierre · 40 min

Ingredientes

Modo de preparo

1. Salt both sides of the steaks and leave them uncovered on a rack in the fridge for at least 4 hours, up to 48 hours.
2. Preheat the oven to 500°F (260°C). Before cooking, coat the steaks generously with cracked black pepper.
3. Heat the clarified butter in a stainless steel or cast iron sauté pan until hot (400°F/205°C). Add the steaks and cook without moving for at least 3 to 4 minutes until golden brown. Flip, cook a couple of minutes more, then transfer to the oven for a few more minutes, depending on thickness and how you like the meat cooked.
4. Rest the steaks on a plate for a few minutes while you make the sauce.
5. In the same pan, carefully deglaze with the cognac, stock, cream and green peppercorns if using. Bring to the boil and reduce for a few minutes until thick enough. Take off the heat and stir in as much butter as you like.
6. Spoon the sauce over the steaks and serve at once.
7. For the zucchini: heat the butter in a non-stick pan, add the julienned zucchini and sauté for a couple of minutes. Add the shallots and sun-dried tomatoes. When tender but not soft, add the garlic and cook for one more minute.
8. For the potatoes: poach the peeled potatoes until fully cooked, drain and dry thoroughly on paper towel. Heat the butter in a small non-stick pan, add the potatoes and fry until light golden brown on all sides.

Resumido do vídeo de Chef Jean-Pierre. Assista para ver os detalhes.

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