This time we trapped simple and delicious flavors in a creamy pepper sauce that works well not only with a filet steak but with any cut of steak. So feel free to adapt it, and we hope you will enjoy it at least as much as we did.
For the sauce:
- 1 shallot finely diced
- 2 garlic cloves finely diced
- ½ cup of white wine
- 1 tablespoon of freshly ground black pepper
- ½ cup of thick cream
- 2-3 little cubes of butter
For steak sear:
- a scotch fillet
- salt and pepper for seasoning the steak
- canola oil for searing
Step 1: Season your fillet with salt and black pepper, push the seasoning into your thicker slice of the filet.
Step 2: Preheat your cast iron well and oil it using a high smoke point oil, such as canola oil.
Step 3: Throw your steak into the hot pan for searing it. Cook it for about 3 minutes each side for medium-rare. Make sure you flip the steak on the edges as well for the even caramel crust.
Step 4: Take off the steak, place it on a plate for rest and tent it with foil.
Step 5: Keep the same cast iron used for searing and used the remaining flavors after searing. Deglaze the skillet with a bit of white wine for preparing the base of the sauce. Add the diced shallots and garlic to it and cook the mixture and it gets the brownie look and more tender texture.
Step 6: Add a few small cubes of butter and mix it until the butter gets blended.
Step 7: Pour a cup of white wine and a few seconds later come with a teaspoon of freshly ground pepper. Mix everything and sear it till it’s reduced by half for intensifying the flavors.
Step 8: Stir the cream into the sauce and reduce it until it thickens, then add over the sauce, the juice of the steak that has been resting. A way of knowing when the sauce is ready is when it holds to the back of the spoon.
Step 9: Now it’s time to bring the sauce and the steak onto your plate. Pour all the lovely sauce on your steak, let it flow over it like a waterfall.
In the end, you can choose to add next to your steak, reverse sear potatoes or sautéed potatoes and any other veggies that you like, for example, grilled carrots, sautéed broccoli, cauliflower, and the list continues. Try to be flexible and adapt your steak sauce with any sautéed, grilled veggies that you love eating.