Flambéed pepper steak

Ingredients for 4 servings:

• 4 steak(s) (fillet steaks, 200g each)
• 1 onion(s)
• 1 tbsp peppercorns, black
• 3 tbsp oil
• 4 pinches of salt
• 4 cl cognac
• 2 tbsp butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

It’s quick, easy, and looks impressive! Rinse the steaks with cold water, pat them dry, remove all skin, and trim any fat. Peel the onion and chop it into very small cubes (or simply press it through an onion press). Roughly grind the peppercorns in a mortar and pestle (or crush them between sheets of parchment paper with a rolling pin). Oil the steaks on both sides and heat the remaining oil in a pan until very hot. Sprinkle the steaks with pepper, then fry for 2 minutes, turn them over, and add the diced onions. Fry them until translucent, turning frequently. Season the steaks with salt. Now for the exciting part: Warm the cognac slightly in a ladle over a candle flame, pour it over the steaks, light it, and let it burn out (less effective, but no less delicious, you can simply pour the cognac over the steaks and let it evaporate). Now just add the butter and let it melt, toss the steaks in it once, and serve immediately. Anything you like to eat with a steak goes well with this. Bread with herb butter is a good option.