onion, carrot, celery (mirepoix)adjust to taste~¼ cupsest.
fresh buttera small dab~1½ tbspest.
cognac50 ml
beef stock or enhanced beef stock400 ml
bay leafa few~1est.
fresh thymea few sprigs~1 tspest.
saltto taste~¼ tspest.
beurre manié (butter and flour paste for thickening)a small piece~1½ tbspest.
heavy creamto taste
~¼ cupsest.
long black pepper (Indonesian Java long pepper), freshly crushedadjust to taste; quality is crucial1 tbsp
Steps
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1
Crush the long black pepper using a pestle and mortar into coarse pieces. Prepare all ingredients and set aside.
2
Heat 1 tablespoon of oil in a sauté pan until very hot. Add the beef trimmings and brown on all sides until deeply caramelized, about 10 minutes.
3
Lower the heat, add the mirepoix vegetables and a small piece of butter. Stir gently and let the vegetables release their aromas, about 2-3 minutes.
4
Raise the heat until very hot. Pour in 50 ml of cognac. Do not flambé; instead, reduce the liquid until almost dry, leaving only about 1 tablespoon.
5
Immediately add 400 ml of enhanced beef stock. Add bay leaf and fresh thyme. Bring to a simmer and reduce the liquid by at least half to concentrate the flavors.
6
Turn off the heat and pass the sauce through a fine sieve to strain out all solids. Transfer the strained liquid to another small saucepan.
7
If the sauce is too thin, use beurre manié (butter and flour paste) to thicken it. Whisk the thickening agent into the boiling sauce until it reaches a semi-syrupy consistency.
8
Add a pinch of salt to taste. Stir in the heavy cream and gently simmer for 2-3 minutes more until the sauce reaches a spoon-coating consistency.
9
Add the freshly crushed long black pepper, starting with about half a tablespoon. Gently simmer for 1-2 minutes to allow the flavors to infuse. Taste and adjust the seasoning with more pepper and salt as desired.
10
Once the sauce is ready, pour it over your grilled steak and serve. Adjust the consistency as needed—reduce further if too thin, or add a touch more stock or cream if too thick.
PrimedTableBETA
