Steak with Pepper Sauce

How to turn a regular steak into a dish of passion for a romantic dinner? Add pepper, a little alcohol to the dressing - and now the romantic evening ceases to be languid.

Ingredients

• 2 beef steaks ribeye or denver, 200-250 g each
• olive oil
• medium sea salt
• freshly ground black pepper
• 200 ml cream, 30-38% fat
• 4 tbsp. l. mixture of peppers and peas
• 2 shallots
• 50 g butter
• 50 ml cognac or brandy
• salt to taste

Directions

1. Season the steaks with salt on all sides, wrap them individually in parchment, refrigerate for 24-48 hours.
2. Remove the steaks from the refrigerator at least 30 minutes, preferably 2 hours before frying. Pat dry with paper towels, rub with pepper and olive oil and cover with plastic wrap.
3. Preheat oven to 160 ° C. Place a grill pan over medium heat. Lay out the steaks, fry for 2 minutes. at both sides. Transfer the pan to the oven, fry for about 7 minutes, until the desired degree of doneness is desired, these steaks are preferably medium, that is, 60 ° C. Allow the steaks to “rest” before serving by placing on a plate and covering, covered with foil, 3-4 minutes.
4. For the sauce, lightly crush the peppercorns in a mortar. Peel the shallots, chop and fry in oil, in a pan where the steaks were fried, 3 minutes. Add pepper and brandy, cook over medium heat for 3 minutes, scraping off all fry. Pour in the cream, reduce heat to medium, bring almost to a boil, but do not simmer. Serve hot with steaks.