Entrecôte Flambée, Poivre Noir Et Cognac Recipe
Flambé peppercorn sirloin steak
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Ingredients
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Meat
Spices
Liquids
Garnish
Method
Preparation
- 1
Season the Steak
Generously rub the sirloin steak with salt and crushed black peppercorns on both sides. Let it sit at room temperature for about 30 minutes.
Cooking
- 2
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned steak and sear for 4-5 minutes on each side for medium-rare, or until your desired doneness.
- 3
Flambé
Remove the skillet from heat and carefully add the Cognac. Return it to heat and ignite the Cognac with a long lighter or match. Allow the flames to subside as the alcohol burns off, about 1-2 minutes.
Serving
- 4
Plate and Garnish
Remove the steak from the skillet and let it rest for 5 minutes. Slice the steak and serve garnished with fresh parsley.
