Steak Au Poivre is a rich plate: a crackling pepper crust and a cognac sauce. It sits beautifully with enTreDicho, a red that gives the meal depth.
What enTreDicho brings:
- Fruit: Ripe red fruit, cherry and raspberry, keeps the plate fresh and in balance.
- Structure: Medium to full, with soft tannins, so the wine can stand up to the steak without covering it.
- Spice: The spice in enTreDicho meets the pepper crust, and the two flavours lift each other.
- Acidity: The acidity cuts the fat of the steak and clears the palate between bites bocado, lo que es esencial para disfrutar de la jugosidad de la carne.
How to serve:
Serve the steak au poivre with a glass of enTreDicho at room temperature. The wine meets the plate and makes the meal worth remembering.Ingredientes:
- A thick steak (ribeye or fillet works best).
- Sea salt and freshly ground black pepper.
- A piece of butter.
- Varios dientes de ajo, aplastados.
- Cognac (para desglasar).
- Caldo de carne.
- Nata para montar.
- Papas fritas.
- Papas fritas trufadas y aceite.
- Albahaca fresca.
- Parmesano, al gusto.
Paso 1: Preparar el Filete
Dry the steak well and season all over with sea salt and freshly ground black pepper. Do not be shy with the pepper if you want that crust.
Paso 2: Sellar el Filete
Heat a pan until it smokes, then add a splash of oil. Sear the steak 2–3 minutes a side until it is browned and the crust is right.
Paso 3: Cocinar a Fuego Medio
Lower the heat to medium, add a piece of butter and a few crushed garlic cloves. Baste the steak with the melted butter as it finishes. Rest it for 5 minutes off the heat so the juices stay in.
Paso 4: Preparar la Salsa
In the same pan, deglaze with a generous splash of cognac (mind the flame), then add beef stock and double cream. Simmer until the sauce is rich and creamy.
Paso 5: Servir
Slice the steak, pour the cognac sauce over it, and sit down.
Step 6: The side
For the side, toss crisp fries with a little truffle oil, fresh basil and a generous amount of parmesan.
