Black Pepper Steak

I wanted to make this for a long time but Johannes always refuses. Anyway, weekend chef got the chance to try this recipe last Saturday. I like my food to be peppery and especially when I am well stocked of high quality Sarawak black/white pepper.

The recipe is from a French cookbook and all you need for 2 piece of steak of 200g, 3 tablespoons of black pepper (likely ground and still coarse), 2 tablespoon of cognac and 30ml of white wine. We cooked the steak for less than 3 min as we like it medium.

Verdict, the strong peppery taste and aroma goes really well with the Irish beef, it would be better to go with fries but we just wanted to finish our rice (not to wash food). A glass of Valencia white sweet wine is a perfect match to tone down the hotness of pepper…above all we got a warm stomach after the meal, what a nice ending for a cold rainy weekend.