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:
Below you will find a written recipe.
Beef filet with Green Peppercorn with German Spätzle and Glazed Carrots
- 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
Preheat the oven to 60 degrees.
Take an iron pan and fry the steaks on butter each side for 3-2 minutes.
Add extra butter and chopped onion. Stir.
After the butter melted add the green peppercorns.
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.
Wrap the steaks with cooking foil and put into the oven for 5 minutes.
Add veal bullion, cream and salt to the same pan.
Let it simmer until the steaks are ready. Use beurre manier, if you are unhappy with the consistency of the sauce.
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
- 680 g carrots
- 430 ml beef stock
- 2 tbsp sugar white
- 85 g butter
- 1 tsp salt
Wash, scrape and cut the carrots into 5cm lengths.
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.
Uncover the carrots and simmer them for another 20 minutes or until the liquid evaporates.
Check if the carrots are tender. Correct the seasoning if needed.
Reheat the dish before serving. Stir the carrots gently to coat them with glaze!
Spätzle recipe (leave the cheese out!):
- 300 g flour
- 100 ml milk
- 3 eggs
- 1 pinch salt
- 25 g butter melted
- 10 g butter for frying
- 1 onion chopped
- 200 g cheese edamer
- 200 ml cream
- 4 tbsp fried onions
In the large bowl mix together flour, milk and eggs until smooth using wire mixer. Add one pinch of salt and melted butter and mix the whole thing again.
Take large pot and pour at least 2l water in it. Add salt and bring the water to boil. Press the dough through Spätzle maker into the water.
Cook until they rise to the surface (2-3min). Drain well.
Take a large pan, melt the butter and fry the onions until transulent on the medium heat. Add cooked Spätzle and wait until they turn golden brown. Lower the heat, add cream and cheese and sauté for another 3-4 minutes.
Serve immidietly with fried onion on the top.