Freerange steak with cognac and green pepper cream

Freerange steak with cognac and green pepper cream

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  • 2 to 4
  • Easy
  • Carb Conscious
  • 5 minutes
  • 10-15 minutes
  • Cederberg Shiraz 2005


  • 2 x 200 g free-range sirloin or rump steaks
  • Maldon sea salt
  • 60 g butter
  • 2 T Cognac or brandy
  • 1 cup heavy cream
  • 2 t green Madagascan peppercorns

Cooking Instructions

Season the meat with the salt. Heat a dry cast-iron or heavy pan until warm. Add a little butter to prevent the steaks from sticking then sear the meat on both sides for 5 minutes. Add the remaining butter and cook as desired.
When ready, drizzle with Cognac and remove from the heat. Allow to rest in the warm pan for 3 to 5 minutes. Combine the cream and pepper, and spoon over the warm steaks.
Cook’s note: The consistency of the heavy cream may vary, so your green-pepper cream may be runnier than that shown.
Per serving: 2263kJ, 22.13g protein, 46.97g fat, 1.85g carbs

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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