Parisian pepper steak

Ingredients for 2 servings:

• 4 tsp pepper, whole black grains
• 4 steak(s) of beef fillet, each about 120 g
• 2 tbsp oil
• 4 cl cognac
• 3 tbsp crème fraîche
• Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

not only a hit in Paris!

Roughly crush the peppercorns in a mortar or grind them very coarsely in a mill. Press them onto the cut surfaces of the steaks. Heat the oil in a heavy pan until very hot, fry the steaks for about 2 minutes on each side, then transfer to a flambé pan. Boil the cooking juices with 3 tablespoons of water, reduce slightly, and drizzle over the steaks. Warm the cognac in a ladle over the flame of a chafing dish, such as a fondue set. Light it over the flame and pour it over the steaks while it is still burning, shaking the pan gently. Arrange the steaks on 2 plates. Stir the crème fraîche into the sauce and season with salt and pepper. Serve immediately. Serve with baguette white bread.