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Beef steak with cognac sauce and green pepper

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Ingredients for 2 servings:

  • 2 beef steaks
  • 2 tbsp oil
  • n. B. Salt and pepper, mixed, freshly ground
  • 250 ml cream
  • n. B. Cognac
  • 2 tsp peppercorns, green, in brine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 14 minutes; Total time approx. 29 minutes

Heat oil in a nonstick pan. Rinse steaks with water, pat dry, fry in oil until cooked through, season with salt and pepper, and keep warm (caution: the steaks will continue to cook). Meanwhile, heat the cream in a separate saucepan and simmer for at least 10 minutes until thickened. Once the cream has reached the desired consistency and the steaks have been removed from the pan, pour the cream into the pan juices and simmer briefly over high heat. Season to taste with a good dash of cognac, green pepper, salt, and pepper. Serve with French fries or fried potatoes and bean salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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