Beef steaks with Penja pepper topped with cognac sauce accompanied by mashed potatoes!

• Serve: 2
• Cooking Method: pan
• Course: diner
• Preparation: 8 minutes
• Cooking time: 25 minutes
• Difficulty: easy

Ingredients

2 marinated beef steaks (280 g)

Two spoons of Cognac

Liquid cream (100 mL)

Approximately 2g Penja white pepper. More about Penja pepper can be found here.

500g of potato

Salt

Butter

Milk

Instructions  and cooking

 
Step 1: wash the vegetable and rinse the meat.
 
Step 2: Boil some salted water in a pot. Peel and fragment the potatoes into pieces. Cook them until they can be crushed, in boiling water.

Drain the potatoes after they’ve finished cooking, then add them back to the pan. Use a fork or a masher to purée them. For a creamier purée, season with salt and pepper and add a drizzle of milk and a knob of butter.
 
Step 3: Put a pinch of salt and the white Penja pepper on a plate.

Each steak should be dipped into the pepper one side at a time, pressing the pepper onto the meat firmly. Depart for five minutes of rest.

A skillet without any fat is heated over high heat.

For a good browning, sear the meat steaks for 45 seconds on each side.

Depending on the level of doneness required, sauté the food for a further 2 to 3 minutes on each side over medium heat.

Next, transfer them to a plate. To extract cooking juice, add a tiny quantity of water to the pan, scrape the contents with a spatula to release the juices, and then bring to a boil for one minute. Pepper and salt. The cooking liquids should be saved.
 
Step 4: In the same pan as the steaks, pour the cognac and flambé it. Then add the cooking juices and let them reduce for about 1 to 2 minutes. Then add the cream and salt. Reduce again for 4 to 6 minutes until the sauce is slightly fluid.

For more smoothness add a knob of butter to the sauce off the heat and mix with a fork or a whisk. You may check here for similar recipes.

 
Serve your beef steaks with Penja pepper Penja pepper topped with cognac sauce accompanied by mashed potatoes. Enjoy!