Few sauces are as indulgent as this one, where cream meets a crust of crushed Penja black pepper from Place des Épices, an organic pepper from Cameroon, powerful and long, with notes of wood, amber and musk.
Serves 2 · 20 min
Ingredients
- 1 tbsp Black Peppercorn Penja (Place des Épices), coarsely crushed
- 2 beef tenderloin steaks
- Salt
- 1 tbsp oil
- 1 tbsp (15 g) butter
- 2 tbsp (30 ml) cognac (optional) or beef broth
- 1/2 cup (120 ml) heavy cream
Method
- Coarsely crush 1 tbsp Penja black peppercorns, press them onto both sides of 2 beef tenderloin steaks, then salt them.
- Sear in 1 tbsp oil and 1 tbsp (15 g) butter over high heat, 3 to 4 minutes per side, until 145°F (63°C) inside, then let rest on a plate.
- Deglaze the pan with 2 tbsp (30 ml) cognac (optional) or beef broth, then add 1/2 cup (120 ml) heavy cream.
- Simmer for 2 minutes, until the sauce coats a spoon, and pour it over the steaks.
The star of this recipe: Black Peppercorn Penja, by Place des Épices.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
