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Le Chaudron recipe
Bavette sauce au poivre
Flank steak with peppercorn sauce
⏱ 25 minServes 4Easy460 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4flank steaks
2 tbspcracked pepper
200 ml (¾ cup)heavy cream
50 ml (3½ tbsp)cognac
2shallots, chopped
40 g (1½ oz)butter
- 4 flank steaks
- 2 tbsp cracked pepper
- 200 ml (¾ cup) heavy cream
- 50 ml (3½ tbsp) cognac
- 2 shallots, chopped
- 40 g (1½ oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the steaks out of the fridge 30 minutes ahead.
- Sear in hot butter for 2 minutes per side.
- Keep warm, sweat the shallots in the pan, then flambé with the Cognac.
- Add the pepper and cream and reduce for 5 minutes.
- Taste and adjust.
- Slice on the bias, spoon over the hot sauce and serve with fries.
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