INGREDIENTS
1 piece of flank steak (Red)
50g black peppercorns
Parrilla salt
Olive oil
2 tablespoons of butter
1 cup of cognac
1 tablespoon of Worcestershire sauce
2 red onions
1 head of garlic
1 bunch of thyme
1 bunch of parsley
4 tablespoons of Dijon mustard
1 tablespoon of whole grain mustard (ancienne)
395g of heavy cream
PREPARATION METHOD
Crush the black peppercorns with a knife and season the flank steak along with the salt. Heat a griddle or skillet over high heat with some olive oil. Sear the meat on both sides and set aside.
In the same griddle, still “dirty” with meat juices, add the onion, garlic, and butter. Sauté until fragrant. Then pour in the cognac and flambé using a lighter. Add more butter, thyme, both mustards, and mix well. Finally, add the heavy cream and Worcestershire sauce, and let it reduce. Drizzle the meat with the sauce and serve.
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