- 1 steak, cut in 2 inch cubes
- 1 Tbsp (15g) kosher salt
- 1 tsp (3g) fresh cracked black pepper
- ½ cup heavy cream
- ½ cup cognac
- ¼ cup beef stock
- 3 Tbsp black peppercorn
- 1 Tbsp unsalted butter
- 1 shallot, finely diced
- 2 garlic cloves, finely chopped
- Kosher salt and pepper to taste
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Ingredients
Directions
- Begin by coarsely grinding black peppercorns in a mortar and pestle.
- Melt butter in a large cast iron or saute pan. Once melted, add shallot and garlic to the pan and cook until translucent.
- Deglaze the pan with cognac, slightly tipping the pan to the flame to ignite the alcohol and cook it off.
- Once the flame has died down, add beef stock and cook until it coats the back of a spoon.
- Add heavy cream, and again reduce until the sauce coats the back of a spoon.
- Season sauce with salt and pepper, then pass through a fine mesh strainer.
- Keep warm for serving.
- Light charcoal in the tandoor and allow to burn until they are white hot.
- In a small mixing bowl, whisk together salt and black pepper until fully incorporated.
- Cut the steak into 2 inch cubes and season generously with spice mixture.
- Skewer chicken ensuring you leave room at the bottom so the steak doesn't burn.
- Place the skewer into the tandoor and roast chicken for 6-8 minutes. The internal temperature should reach 125°F (50°C).
- Carefully remove the steak from the skewers and place the steak onto a plate.
- Pour the sauce over the steak and serve.
