Beef fillet with pink pepper sauce

Ingredients for 2 servings:

• 2 beef fillets (200 g each)
• 1 cup of sweet cream
• 1 tbsp, chopped berries (pink pepper)
• 1 tbsp tomato paste
• 1 tbsp mustard, medium hot
• 1 shot of cognac for flambéing
• tarragon
• Oil or butter for frying

Instructions

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

First, heat the pan (preferably cast iron). Add the oil and then a little butter. Sear the fillets on both sides until the oil starts to peel from the bottom of the pan. Reduce the heat and finish cooking the fillets to medium. Remove the meat from the pan and wrap it in aluminum foil to keep it warm. Sauté the pink peppercorns, tomato paste, and mustard in the pan juices. Deglaze with cognac and flambé (bearded men beware!). Add the sweet cream and stir until the sauce reduces and thickens slightly. Add the tarragon, if desired. Remove the steaks from the aluminum foil and add the cooking juices to the sauce. Arrange the fillets on plates and pour the sauce over them. Add any side dishes you like and serve.