Beef steak: 1 x 400g well-aged ribeye steak
Black pepper: 2 tbsp, cracked
Cognac: 200ml
Cream: 400ml
Crème fraîche: 1 tbsp
Lemon juice
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.
How to make pepper sauce for steak
Season the steak and place on 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, then add the cognac and allow it to flambé.
Now add the cream and allow to reduce to sauce consistency. Finish with the resting juices from the steak, crème fraîche and some lemon juice.
Add the steak back into the sauce and glaze.
