Beef steak: 1 x 400g well-aged ribeye steak
Black pepper: 2 tbsp, cracked
Cognac: 200ml plus a dash to finish
Beef stock: 300ml
Cream: 300ml
Crème fraîche: 1 tbsp
Lemon juice: to taste
Chef Mark Moriarty shows us how to prepare a perfect pepper sauce as part of Fine Dining Lovers' series: The Secrets of Sauces
How do you like your steak? If, like chef Mark Moriarty, you like yours topped with a rich pepper sauce, heady with cognac and cream, here's the perfect recipe. Watch and learn as Moriarty makes the perfect punchy pepper sauce in the video and see the step-by-step recipe below.
Serves 4
How to make pepper sauce for steak
Season the steak with salt and place in a cast-iron pan. Cook on both sides until medium-rare.
Remove the steak and allow it to rest on a plate.
Add the peppercorns to the pan and caramelise with butter, then add the Cognac and allow it to flambé.
Now add the beef stock and cream and reduce to a sauce consistency. Finish with the resting juices from the steak, crème fraîche, a dash more of Cognac and some lemon juice.
Add the steak back into the sauce and glaze.
