STEAK au POIVRE

 Ingredients 

  • 3 tbsp. kampot salted black peppercorns
  • 4 (6-oz.) beef filets, about 1 1/2" thick
  • 2 tbsp. butter
  • 1 tbsp. vegetable oil
  • 1⁄3 cup cognac
  • 1 cup beef stock
  • 1⁄2 cup heavy cream
  • Salt


Instructions

  1. Add Kampot Salted Peppercorns to a plate, then roll filets in it so that they are evenly coated. Season liberally on both sides with salt.
  2. Heat butter and oil in a large skillet over medium-high heat. Add filets and cook until well browned, about 4 minutes on each side for medium rare. Transfer steaks to four warmed plates. Cover loosely with foil to keep warm while you prepare sauce.
  3. Add cognac to hot pan, then carefully ignite with a long-handled match. (Keep lid handy so flame can be extinguished if necessary.) Allow alcohol to burn off, about 1 minute, then add stock. Cook until reduced by half, about 4 minutes. Add cream and cook, stirring occasionally, until thick, 3–5 minutes. Season with salt and pour over steaks.

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CHOCOLATE MOUSSE WITH SALTED PEPPER

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INGREDIENTS (For 4 people)

- 200g of chocolate (85% cocoa minimum)

- 1 knob of butter (salted)

- 6 Eggs or 5 eggs + 1 egg white

“DO YOU WANT TO ASTONISH YOUR GUESTS? HIDE SALTED PEPPERCORNS IN YOUR CHOCOLATE MOUSSE!”

- Melt the chocolate and butter on very low heat

- Meanwhile, separate the egg yolks from the whites

- When the chocolate is melted, whisk in the egg yolks (one at a time to avoid cooking them)

- Incorporate the egg whites without crushing them

- Rinse quickly underwater the Salted Kampot peppercorns. Dry them in paper towels

- Add them to the mousse preparation and reserve in the fridge for at least two hours

- Cut thin slices of kumquats, and garnish the mousse with a few peppercorns on top