Peppercorn steak

Components

• 8 filet mignon medallions
• 2 tablespoons of oil
• 2 tablespoons of extra virgin olive oil
• 4 tablespoons of whole green peppercorns
• 1 cup (tea) of dry white wine
• 4 tablespoons of cognac
• 400 ml of fresh cream made from milk
• Add salt according to your preference.

Setup phase

1. Set the oven to 200°C (high heat) and allow it to preheat.

1. In a large skillet, add half of the oil along with the olive oil and heat over high heat.
2. When the skillet is hot, place 4 medallions in it and cook for 2 minutes without stirring. Flip the medallions, ideally using kitchen tongs to avoid sticking and losing juices, and cook the other side for an additional 2 minutes.
3. Using the clamp, secure the medallions and place them side by side to bend the edges for one minute. Continue this process until all sides are bent.
4. Take the medallions out of the frying pan and place them on a baking tray without putting them in the oven.
5. Add the remaining oil and olive oil to the frying pan without washing it, then heat it up again. Repeat the same process with the rest of the medallions.
6. Take the medallions out of the pan, place them in the baking dish, and bake in the preheated oven for 18 minutes until done.
7. Without cleaning the frying pan, pour in white wine and heat it over low flame. Use a wooden spoon to scrape the bottom of the pan, allowing the meat bits to blend into the sauce. This technique is known as deglazing.
8. Place the green peppers on a board and use a knife to make deep cuts.
9. Add cognac, green peppers, and cream. Allow it to simmer for approximately 10 minutes until the sauce thickens. Set aside.
10. Take the medallions out of the oven. Pour the liquid collected on the baking sheet into the pepper sauce and stir thoroughly.
11. Place the hot sauce at the base of four plates and offer two medallions for each individual. Serve right away.

Purchase only what is necessary.

Store

Tablecloth G Onça measuring 3.20 x 1.50, Acervo Paninha

Set containing 6 shallow bowls, Acervo Paninha

Frying without using a coating, Zwilling J.A. Henckels

30.5 cm locking clamp, Cuisipro

Tramontina Aluminum Rare Roast

Staub wooden spoon