Pepper Steak the Way I Like It

The day before, rub steaks well with coarsely ground pepper(mix) and place in a freezer bag with olive oil so that the steaks are wetted with oil on all sides. Turn once or twice.

Remove the steaks from the refrigerator at least an hour before cooking so they can come to room temperature.

Sear in a heavy skillet (preferably a cast iron skillet) without adding fat for about 3-4 minutes. Wrap the steaks loosely in aluminum foil (shiny side inside) and place in a preheated oven at 75 degrees.

In the pan, heat the butter and fry the finely chopped shallot and the finely chopped garlic clove, add the tomato paste and fry until it turns brown. Deglaze with the cognac and let it boil down. Add the peppercorns, roast briefly and add the crème fraîche by the tablespoonful and let it boil away again and again.

Finally, add the juice from the steaks and reduce to a creamy consistency.

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