Steak Flambe with Peppercorn Sauce is another perfect dish for the festive season. It is a trendy meal that is usually served in fine dining restaurants, but why don’t you try to cook it at home yourself? It’s undoubtedly cheaper that way!:)

The first video that we had ever posted on our YouTube channel in 2014 was the Steak Flambé recipe that we learnt on our trip to an island in the Maldives called Kuramathi. The dining experience there was indeed one of the best one we have ever had, and since that time we fell in love with steaks flambe! Cognac is very aromatic, and it goes so well with sauces.  This time however we have decided to go for a more classic dish, but not less tasty than the first one that we have posted.

To make sure that you understand the recipe fully, we have prepared the video for you:


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Below you will find a written recipe.

Beef filet with Green Peppercorn with German Spätzle and Glazed Carrots

Course Main Course
Cuisine French, German
Keyword peppercorn sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people


  • 2 beef filet steaks
  • 2 tbsp butter
  • 1 onion medium, chopped
  • 3 tbsp green peppercorn
  • 150 ml veal bullion
  • 150 ml cream
  • 4 cl cognac
  • salt


  1. Preheat the oven to 60 degrees.

  2. Take an iron pan and fry the steaks on butter each side for 3-2 minutes.

  3. Add extra butter and chopped onion. Stir.

  4. After the butter melted add the green peppercorns.

  5. Pour cognac over the meat, onions and peppercorns. Take a long lighter and flambe the steaks. Don't worry, the alcohol will evaporate immediately, but the nice cognac flavour will stay.

  6. Wrap the steaks with cooking foil and put into the oven for 5 minutes.

  7. Add veal bullion, cream and salt to the same pan.

  8. Let it simmer until the steaks are ready. Use beurre manier, if you are unhappy with the consistency of the sauce. 

  9. Take the steaks out of the oven and pour the juice from them into the pan. Mix the sauce very well and serve immediately.

Here you will find our first ever video that we have posted on YouTube Channel: Steak flambe.

Julia Child’s glazed carrots recipe:

Julia Child's Glazed Carrots

Course Side Dish
Cuisine French
Keyword glazed carrots
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Author Julia Child


  • 680 g carrots
  • 430 ml beef stock
  • 2 tbsp sugar white
  • 85 g butter
  • 1 tsp salt
  • pepper


  1. Wash, scrape and cut the carrots into 5cm lengths.

  2. Place the carrots in the heavy-bottomed saucepan with beef stock, sugar, salt, pepper and butter. Cook on low heat for 10 minutes with a lid.

  3. Uncover the carrots and simmer them for another 20 minutes or until the liquid evaporates.

  4. Check if the carrots are tender. Correct the seasoning if needed. 

  5. Reheat the dish before serving. Stir the carrots gently to coat them with glaze!

Spätzle recipe (leave the cheese out!):


Course Main Course
Cuisine German
Keyword german spätzle with cheese
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8 people



  • 300 g flour
  • 100 ml milk
  • 3 eggs
  • 1 pinch salt
  • 25 g butter melted


  • 10 g butter for frying
  • 1 onion chopped
  • 60 g Edam Cheese or any mild cheese
  • 40 g Remoudou Limburger, or any Herve cheese
  • 100 g Bergkäse or Gruyere
  • 200 ml cream optional, you can use milk to create an extra creamy texture


  • 4 tbsp fried onions


Prepare the dough

  1. The easiest way to make the dough for German Cheese Noodles is to use a kneading machine. Spätzle dough is rather sticky and will stick to your fingers otherwise. So take the large bowl from your kneading machine and mix together flour, milk and eggs until smooth.

    speatzle dough 2
  2. Add one pinch of salt and melted butter and mix the whole thing again. I mix them around 5 minutes to make sure they are all combined.

    speatzle butter

Make German Noodles

  1. Take a large pot (I am using 6l pot, because is very large and my Spätzlehobel fits on the top of it well) and pour at least 3-4l water in it. Add salt and bring the water to boil.

    speatzle hobel on pot
  2. Get ready another large bowl where you will place your dumplings as soon as they are ready.

  3. Before placing the dough in the Spätzlehobel remember that the dough is very sticky and this is the most challenging part for me. For this task, I recommend using a dough scraper.

    speatzle cook
  4. Cook until they rise to the surface (it takes 1-2 minutes). Drain well by using skimmer spoon and place them into the second bowl.

    speatzle drain
  5. From this amount of dough you will need to repeat this process 4-5 times, depending on how much dough you can use at once in your Spätzlehobel.

    speatzle hebel
  6. If you would like to freeze them, now is the time to set them aside. It's better to freeze German Spätzle without the cheese sauce.

Make Cheese Spätzle

  1. Take a large pan, melt the butter and fry the onion until translucent on the medium heat.

  2. Grate the cheese and mix them together. If you don't like strong-tasting cheeses you can make your German Cheese Noodles with any cheese you like. This recipe comes from Allgäu, so some of the cheeses I use come from the German Alps.

  3. Add cooked Spätzle and wait until they turn golden brown. Lower the heat, add cream and cheese and sauté for another 3-4 minutes.


  1. Serve immediately with fried onion on the top.

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