Equipment
Ingredients
Veal
- 360 g veal steaks, room temperature
- 4 g kosher salt
- 15 ml grapeseed oil
- 15 g unsalted butter
Sauce
- 1 shallot, minced
- 30 ml cognac
- 120 ml veal stock
- 15 g brined green peppercorns, drained and lightly crushed
- 60 ml crème fraîche
- 5 g dijon mustard
Nutrition (per serving)
Method
Remove veal steaks from the refrigerator 30 minutes before cooking. Pat dry thoroughly with paper towels to ensure a good crust, then season both sides evenly with kosher salt.
Heat the grapeseed oil in a heavy skillet over medium-high heat until shimmering. Carefully place the veal steaks in the pan, pressing down lightly for even contact.
Sear for 3 to 4 minutes per side until a deep golden-brown crust forms. Reduce heat to medium, add the unsalted butter to the pan, and baste the steaks for 1 minute until the internal temperature reaches 57°C/135°F for a perfect medium-rare.
Transfer the veal steaks to a warm plate, tent loosely with foil, and let them rest for at least 5 to 10 minutes while you prepare the sauce.
Drain excess fat from the skillet, leaving just enough to coat the bottom. Add the minced shallots and saute over medium heat, scraping up any browned bits from the steaks, until translucent, about 2 minutes.
Remove the pan from the heat to avoid flare-ups and carefully pour in the Cognac to deglaze. Return to the heat and simmer until the alcohol aroma burns off and the liquid is almost entirely evaporated.
Stir in the veal stock and the lightly crushed green peppercorns. Simmer rapidly until the liquid reduces by half and thickens slightly, about 3 to 4 minutes.
Reduce the heat to low. Whisk in the crème fraîche and Dijon mustard. Simmer gently, incorporating any resting juices from the steaks, until the sauce coats the back of a spoon. Do not allow it to boil vigorously.
Place the rested veal steaks on warm serving plates. Spoon the hot green peppercorn and crème fraîche sauce generously over the top of each steak.
Chef's Notes
- Crushing a portion of the green peppercorns releases their essential oils and intensifies the flavor of the sauce, while leaving some whole provides satisfying pops of texture.
- Crème fraîche is preferred over heavy cream for its subtle tang, which cuts through the richness of the veal and balances the pungent botanical notes of the peppercorns.
- Always rest the veal for at least 5 to 10 minutes before serving to ensure the muscle fibers relax and juices redistribute. Any juices that accumulate on the plate must be whisked back into the pan sauce for maximum flavor.
- When deglazing with Cognac, removing the pan from an open flame is a critical safety step to prevent an unintended flambé.
Storage
Refrigerator: 3 days — Store steaks and sauce in separate airtight containers if possible to maintain meat texture.
Freezer: 1 month — The dairy-based sauce may split upon thawing; whisk vigorously while reheating gently.
Reheating: Gently reheat veal steaks in a low oven. Reheat the sauce in a skillet over very low heat, whisking constantly to prevent breaking.
