Pepper cream sauce

Ingredients for 6 servings:

• 6 steaks
• 225 ml cream, or cremefine, or half sour cream or crème fraîche
• 100 ml water or milk
• 1 ½ tsp beef broth, granulated
• 75 ml white wine, can be more, depending on taste
• 2 tsp peppercorns, ground, color to taste
• 1 tsp tarragon
• 4 shallots
• possibly herb butter
• 30 ml cognac
• 1 clove(s) garlic
• Salt
• Sugar
• Clarified butter, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Delicious with steaks and medallions

First, prepare the sauce, as it needs to simmer. Sauté the shallots, bring to a boil with the cream, add the stock and water, along with the tarragon, peppercorns, and crushed garlic, and simmer over very low heat for about 15 minutes. Finally, add the wine and, if desired, cognac to the sauce, and season with salt and sugar. Wash the steaks and pat dry with kitchen paper. (Do not add salt or pepper, only after frying!) Fry in hot clarified butter (depending on the thickness of the steaks) for 2-3 minutes on each side. Remove from the pan and let them simmer for about 3-5 minutes in aluminum foil, seasoning with salt and pepper beforehand. Be careful with the pepper, as the sauce already contains enough. The juices that develop during the final cooking of the steaks can be added to the sauce for additional flavor. If the sauce isn’t quite as tasty as it should be, try adding a knob of herb butter; it always helps! If the sauce is too thin, thicken it. If it’s too thick, thin it with milk or wine, depending on your taste. This goes well with croquettes, hash browns, and fries.