Parisian pepper steak

Ingredients for 4 servings:

• 4 slice(s) of roast beef, approx. 4 cm thick, e.g. Charolais beef
• 4 tbsp black pepper, coarsely ground
• 5 spring onions
• 2 shallots
• 50 ml oil, heatable, e.g. peanut oil
• 5 cl Cognac, for flambéing
• 8 tbsp water, hot
• 1 tsp, heaped meat extract
• 8 tbsp tomato ketchup
• 3 tsp Worcestershire sauce
• 1 tsp sea salt (fleur de sel)

Instructions

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

Pat the fillet steaks dry. Crush the pepper in a mortar. Thinly slice the spring onions, peel and finely chop the shallots. Heat the oil in a pan until very hot. Fry the steaks on both sides for about 3 minutes. Pour the cognac over them and light them. Be careful, as the heat creates a rather strong flame! Remove from the pan and keep warm, covered with aluminum foil. Sauté the shallots and spring onions in the cooking fat for about 3 minutes. Pour in the water. Dissolve the meat extract (or bouillon) and stir in the tomato ketchup. Season with Worcestershire sauce. Cook for 2 minutes. Remove the pan from the heat. Season the steaks on both sides with salt and pepper. Serve the sauce separately. Side dishes: Mixed salad, French fries, fried potatoes, or baguettes. Drink: A full-bodied red wine, such as Bordeaux or Rioja.