Rib eye steak

Freshly ground black pepper

Coarse sea salt

1/3 cup of cognac or red wine

Beef broth

Onion half of the food

15 grams of butter

150 ml of cream

Two tablespoons of black pepper sauce

One potato

Four or five small tomatoes

Other vegetable toppings Tablespoon

Potato a gram of food

Four or five small tomatoes

Other vegetable ingredients in moderation

French black pepper steak

1. It is best to choose a fresh piece of steak with an even distribution of the fat texture, the fat texture can be locked in the meat juices, the rib eye steak is this kind of fat texture. Of course, it can be any other kind of steak. Place the steak on a rack with a tray underneath and chill in the freezer for 1 night. This allows the air to circulate well around the steak, resulting in a steak that has more flavor and a looser texture.

2. Remove the steaks from the refrigerator and return them to room temperature on an overhanging rack, still with the racks on the wire, so that the ice water doesn't melt and soak the steaks. Dry the surface with kitchen paper.

3. Sprinkle the tops of the steaks evenly with coarse-grained sea salt, then sprinkle with freshly ground black pepper, a larger grain. Then rub a thin layer of olive oil evenly over both sides of the steak. Leave to marinate for fifteen minutes.

4. Heat a pan over high heat until smoking and water evaporates when dripped in the pan, then the steaks can be put in. No need to add oil, the steak marinade has been greased. Take 2cm thickness of meat eye steak for example, seven minutes cooked. Fry the steak for a minute before turning it over. Each side fried more than 2 minutes, the total **** time 4 one 5 minutes. Don't turn the steak too often to avoid losing the meat juices. After frying, don't cut into the steak just yet. Let the steak rest for 5 to 10 minutes. Place the steaks on a rack so the juices don't wash away the top charred layer, and use a plate under the rack to catch the juices; cover with tinfoil and place in a 50-degree oven. This step loosens the steak fibers and allows the juices to return to the meat tissue, thus firmly locking in the juices.

5. Leave the skillet alone for a while, add the diced onion and sauté until golden brown, then add the Cognac and set the Cognac on fire to burn off the alcohol. If you don't have cognac, use whisky or red wine instead, red wine doesn't need to be ignited for this operation. Add the simmering beef stock. If you don't have it, just add more red wine.

6. Pour cream and butter and black pepper into the sauce and cook until the sauce thickens.

7. At the same time as the steak, make the vegetable topping for the plate. This is a good idea to mix and match as you like. I baked potatoes. 1 medium-sized potatoes washed, peeled and cut into pieces, slightly dry the surface of the water, add salt, black pepper, olive oil and stir well. Line a baking sheet with tinfoil, arrange the potatoes evenly on the sheet and bake in the middle of the oven at 220 degrees for about 30 minutes, turning halfway through. You can also add other vegetables and roast them together.

8. Place the steaks on a plate and pour the sauce over them! Enjoy your French meal!

Enjoy your French meal!