Steak Flambe With Green Peppercorn Sauce Recipe | Cooking The World
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta December 16, 2018 Last updated on October 21, 2024 No Comments Marta December 16, 2018 Last updated on October 21, 2024 No Comments Steak Flambe with Peppercorn Sauce is another perfect dish for the festive season. It is a trendy meal that is usually served in fine dining restaurants, but why don’t you try to cook it at home yourself? It’s undoubtedly cheaper that way!:) The first video that we ever posted on our YouTube channel in 2014 was the Steak Flambé recipe that we learned on our trip to an island in the Maldives called Kuramathi. The dining experience there was indeed one of the best ones we have ever had, and since that time we fell in love with steaks flambe! Cognac is very aromatic, and it goes so well with sauces. This time however we have decided to go for a more classic dish, but not less tasty than the first one that we posted. To make sure that you understand the recipe fully, we have prepared the video for you: Below you will find a written recipe. Beef filet with Green Peppercorn with German Spätzle and Glazed Carrots No ratings yet Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Course Main Course Cuisine French, German Servings 2 people EQUIPMENT INGREDIENTS 2 beef filet steaks2 tbsp butter1 onion medium, chopped3 tbsp green peppercorn 150 ml veal bullion150 ml cream4 cl cognacsalt 2 beef filet steaks 2 tbsp butter 1 onion medium, chopped 3 tbsp green peppercorn 150 ml veal bullion 150 ml cream 4 cl cognac salt INSTRUCTIONS Preheat the oven to 60 degrees.Take an iron pan and fry the steaks on butter each side for 3-2 minutes.Add extra butter and chopped onion. Stir.After the butter melted add the green peppercorns.Pour cognac over the meat, onions and peppercorns. Take a long lighter and flambe the steaks. Don't worry, the alcohol will evaporate immediately, but the nice cognac flavour will stay.Wrap the steaks with cooking foil and put into the oven for 5 minutes.Add veal bullion, cream and salt to the same pan.Let it simmer until the steaks are ready. Use beurre manier, if you are unhappy with the consistency of the sauce. Take the steaks out of the oven and pour the juice from them into the pan. Mix the sauce very well and serve immediately. Preheat the oven to 60 degrees. Preheat the oven to 60 degrees. Take an iron pan and fry the steaks on butter each side for 3-2 minutes. Take an iron pan and fry the steaks on butter each side for 3-2 minutes. Add extra butter and chopped onion. Stir. Add extra butter and chopped onion. Stir. After the butter melted add the green peppercorns. After the butter melted add the green peppercorns. Pour cognac over the meat, onions and peppercorns. Take a long lighter and flambe the steaks. Don't worry, the alcohol will evaporate immediately, but the nice cognac flavour will stay. Pour cognac over the meat, onions and peppercorns. Take a long lighter and flambe the steaks. Don't worry, the alcohol will evaporate immediately, but the nice cognac flavour will stay. Wrap the steaks with cooking foil and put into the oven for 5 minutes. Wrap the steaks with cooking foil and put into the oven for 5 minutes. Add veal bullion, cream and salt to the same pan. Add veal bullion, cream and salt to the same pan. Let it simmer until the steaks are ready. Use beurre manier, if you are unhappy with the consistency of the sauce. Let it simmer until the steaks are ready. Use beurre manier, if you are unhappy with the consistency of the sauce. Take the steaks out of the oven and pour the juice from them into the pan. Mix the sauce very well and serve immediately. Take the steaks out of the oven and pour the juice from them into the pan. Mix the sauce very well and serve immediately. Here you will find the first-ever video that we have posted on our YouTube Channel: Steak flambe. Julia Child’s glazed carrots recipe: Julia Child's Glazed Carrots Julia Child No ratings yet Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Course Side Dish Cuisine French Servings 6 people INGREDIENTS 680 g carrots430 ml beef stock2 tbsp sugar white85 g butter1 tsp saltpepper 680 g carrots 430 ml beef stock 2 tbsp sugar white 85 g butter 1 tsp salt pepper INSTRUCTIONS Wash, scrape and cut the carrots into 5cm lengths.Place the carrots in the heavy-bottomed saucepan with beef stock, sugar, salt, pepper and butter. Cook on low heat for 10 minutes with a lid.Uncover the carrots and simmer them for another 20 minutes or until the liquid evaporates.Check if the carrots are tender. Correct the seasoning if needed. Reheat the dish before serving. Stir the carrots gently to coat them with glaze! Wash, scrape and cut the carrots into 5cm lengths. Wash, scrape and cut the carrots into 5cm lengths. Place the carrots in the heavy-bottomed saucepan with beef stock, sugar, salt, pepper and butter. Cook on low heat for 10 minutes with a lid. Place the carrots in the heavy-bottomed saucepan with beef stock, sugar, salt, pepper and butter. Cook on low heat for 10 minutes with a lid. Uncover the carrots and simmer them for another 20 minutes or until the liquid evaporates. Uncover the carrots and simmer them for another 20 minutes or until the liquid evaporates. Check if the carrots are tender. Correct the seasoning if needed. Check if the carrots are tender. Correct the seasoning if needed. Reheat the dish before serving. Stir the carrots gently to coat them with glaze! Reheat the dish before serving. Stir the carrots gently to coat them with glaze! Spätzle recipe (leave the cheese out!): Traditional German Cheese Noodles - Käsespätzle I would love to share my favourite German Cheese Spätzle Recipe in this guide. Let's make a comfy family meal in no more than 30 minutes from scratch! No ratings yet Prep Time 10 minutes Cook Time 20 minutes Course Main Course Cuisine German Servings 4 people EQUIPMENT INGREDIENTS Dough 400 g flour200 ml milk4 eggs1 pinch salt20 g butter melted 400 g flour 200 ml milk 4 eggs 1 pinch salt 20 g butter melted Frying 10 g butter for frying1 onion chopped75 g Edam Cheese or any mild cheese50 g Remoudour Limburger, or any Herve cheese125 g Bergkäse or Gruyere200 ml cream optional, you can use milk to create an extra creamy texture 10 g butter for frying 1 onion chopped 75 g Edam Cheese or any mild cheese 50 g Remoudour Limburger, or any Herve cheese 125 g Bergkäse or Gruyere 200 ml cream optional, you can use milk to create an extra creamy texture Garnish 8 tbsp fried onions 8 tbsp fried onions INSTRUCTIONS Take a large pot (4l-5l large) and fill it with at least 3l of water. Bring it to a boil, add salt. In the meantime, prepare your Spätzle-Making Station and make Spätzle dough. Take a large pot (4l-5l large) and fill it with at least 3l of water. Bring it to a boil, add salt. Take a large pot (4l-5l large) and fill it with at least 3l of water. Bring it to a boil, add salt. In the meantime, prepare your Spätzle-Making Station and make Spätzle dough. In the meantime, prepare your Spätzle-Making Station and make Spätzle dough. Prepare your Spätzle-Making Station Put an empty mixing bowl right next to the pot with boiling water. Additionally, you can put the sieve on top so the water from the cooked Spätzle can escape, leaving the Spätzle dry.Set a dough scraper and skimmer spoon next to your large pot. Put an empty mixing bowl right next to the pot with boiling water. Additionally, you can put the sieve on top so the water from the cooked Spätzle can escape, leaving the Spätzle dry. Put an empty mixing bowl right next to the pot with boiling water. Additionally, you can put the sieve on top so the water from the cooked Spätzle can escape, leaving the Spätzle dry. Set a dough scraper and skimmer spoon next to your large pot. Set a dough scraper and skimmer spoon next to your large pot. Prepare the dough Melt the butter in a small pot or pan. I prepare the dough using my kitchen machine or hand mixer with a kneading attachment (the hook). A wooden spoon with a large bowl will also do the job. Using a hand mixer, I mix flour, eggs, milk, and salt in a bowl. Then, I add a cooled melted butter. Melt the butter in a small pot or pan. Melt the butter in a small pot or pan. I prepare the dough using my kitchen machine or hand mixer with a kneading attachment (the hook). A wooden spoon with a large bowl will also do the job. I prepare the dough using my kitchen machine or hand mixer with a kneading attachment (the hook). A wooden spoon with a large bowl will also do the job. Using a hand mixer, I mix flour, eggs, milk, and salt in a bowl. Then, I add a cooled melted butter. Using a hand mixer, I mix flour, eggs, milk, and salt in a bowl. Then, I add a cooled melted butter. Make German Noodles While scraping Spätzle into the pot, ensure the water is simmering, not boiling. Please don't burn yourself. Set the heat to medium or medium-low and wait until the water simmer. To make German egg noodles, I use a Spaetzle Grater. I fill the black container of the grater with the dough and move it forward and back, letting the small pieces of the dough fall to the simmering water. When the noodles swim to the surface (which happens immediately), I drain them with a skimmer spoon and put them into the bowl/sieve. If you want to freeze some of them, now is the time to set them aside. One portion weighs 250-300g. While scraping Spätzle into the pot, ensure the water is simmering, not boiling. Please don't burn yourself. Set the heat to medium or medium-low and wait until the water simmer. While scraping Spätzle into the pot, ensure the water is simmering, not boiling. Please don't burn yourself. Set the heat to medium or medium-low and wait until the water simmer. To make German egg noodles, I use a Spaetzle Grater. I fill the black container of the grater with the dough and move it forward and back, letting the small pieces of the dough fall to the simmering water. To make German egg noodles, I use a Spaetzle Grater. I fill the black container of the grater with the dough and move it forward and back, letting the small pieces of the dough fall to the simmering water. When the noodles swim to the surface (which happens immediately), I drain them with a skimmer spoon and put them into the bowl/sieve. When the noodles swim to the surface (which happens immediately), I drain them with a skimmer spoon and put them into the bowl/sieve. If you want to freeze some of them, now is the time to set them aside. One portion weighs 250-300g. If you want to freeze some of them, now is the time to set them aside. One portion weighs 250-300g. Make Cheese Spätzle Take a large pan, melt the butter and fry the onion until translucent on medium heat. Grate the hard cheeses and mix them in a small bowl. Cut Romadur into small cubes (It is usually too soft to be grated). If you don't like strong-tasting cheeses, you can make your German Cheese Noodles with edam only. This recipe comes from Allgäu, so some of the cheeses I use come from the German Alps.Add the cooked Spätzle to the pan and fry until they build a golden crust. Lower the heat. Add the cheese and cream, and sauté for another minute or two until the cheese melts. Take a large pan, melt the butter and fry the onion until translucent on medium heat. Take a large pan, melt the butter and fry the onion until translucent on medium heat. Grate the hard cheeses and mix them in a small bowl. Cut Romadur into small cubes (It is usually too soft to be grated). Grate the hard cheeses and mix them in a small bowl. Cut Romadur into small cubes (It is usually too soft to be grated). If you don't like strong-tasting cheeses, you can make your German Cheese Noodles with edam only. This recipe comes from Allgäu, so some of the cheeses I use come from the German Alps. If you don't like strong-tasting cheeses, you can make your German Cheese Noodles with edam only. This recipe comes from Allgäu, so some of the cheeses I use come from the German Alps. Add the cooked Spätzle to the pan and fry until they build a golden crust. Lower the heat. Add the cooked Spätzle to the pan and fry until they build a golden crust. Lower the heat. Add the cheese and cream, and sauté for another minute or two until the cheese melts. Add the cheese and cream, and sauté for another minute or two until the cheese melts. Serving Serve immediately with fried onion on the top. Serve immediately with fried onion on the top. Serve immediately with fried onion on the top. VIDEO NOTES The Swabian Spätzle Dough recipe contains water, egg, flour and salt. I like replacing water with milk and adding butter because both ingredients give the noodles an extra flavour. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.