📍 Where this dish comes from: Burgundy (Bourgogne)
Discover the history of this region →
Discover the history of this region →
The quintessential French brasserie steak — a thick fillet or sirloin encrusted in cracked black pepper, seared aggressively in butter, deglazed with Cognac and set alight, finished with cream and a touch of Dijon. The sauce takes four minutes and tastes like it took four hours. Entirely keto, endlessly satisfying.
What You’ll Need
Servings: 2 servings
Calories: 620kcal
Ingredients
- 2 fillet steaks or sirloin (250g each, 3cm thick)
- 2 tbsp mixed peppercorns (black, green, white) coarsely cracked
- 2 tbsp clarified butter
- 2 tbsp unsalted butter
- 2 shallots finely diced
- 60 ml Cognac
- 150 ml heavy cream
- 1 tbsp Dijon mustard
- Salt
Instructions
- Bring steaks to room temperature. Press cracked peppercorns onto both sides firmly.
- Season with salt. Heat clarified butter in a heavy pan over high heat until smoking.
- Sear steaks 3 minutes each side (for medium-rare). Add 1 tbsp butter in last minute, basting constantly.
- Remove steaks to a warm plate. Rest while making sauce.
- Reduce heat. Cook shallots in pan 2 minutes. Add Cognac — carefully flambé or simmer 30 seconds.
- Add cream and Dijon. Stir and reduce 3–4 minutes until coating consistency. Season.
- Pour sauce over steaks. Serve immediately.
Nutrition
Serving: 1serving | Calories: 620kcal | Protein: 56g | Fat: 38g | Fiber: 1g
Tried this recipe?Let us know how it was!
Health Benefits
- Black pepper’s piperine is studied for its potential to enhance the absorption of certain other nutrients.
- Fillet steak provides 56g of complete protein along with creatine, a compound important for muscle energy metabolism.
- The small amount of Cognac contributes flavor depth; alcohol offers no established nutritional benefit and should be enjoyed in moderation.
Pairs Well With
- Céleri Rémoulade Keto
- Gratin Dauphinois Keto Chou-fleur