Bad pub food and canned sauces might have bought this dish into ill repute, but it is still one of the most loved and easiest to cook of all beef dishes. There is also no better wine and food match than Shiraz, especially Barossa Shiraz.
Crush the pepper in a mortar and pestle sieving it off repeatedly until you have evenly crushed pepper about 1mm in diameter. Roll the beef through the pepper and lightly coat it. How much pepper is a matter of choice and depends on how spicy you like it.
heat oven to 100°C and put a tray and
resting rack in the oven
Put the butter into a sauté pan and place it on medium heat. When the butter starts to foam add the meat and lightly brown it for two minutes on all sides. Do not allow the pepper to burn or the crust and sauce will be unpleasantly bitter. When you are satisfied that the meat is browned, add the cognac to the pan and ignite. Shake the pan until the flames subside and transfer the meat to the resting tray in the oven.
you now have
20 minutes resting time for rare
30 minutes resting time for medium rare
40 minutes resting time for medium
well done …………………do not ask!
Which gives you plenty of time to make your accompaniments and finish the sauce.
Add the Worcestershire sauce and reduced stock to the pan and reduce a little scraping the pepper up from the bottom of the pan. Set to one side until a few minutes before serving. Just before serving return the sauce to high heat, add the cream, whisk in and cook shaking the pan until you have a good sauce consistency.
Potato of any kind and asparagus or broccolini.