John Myers
Pepper Steak Flambéed with Cognac
The perfect pepper steak flambéed with cognac recipe with a picture and simple step-by-step instructions.
- 4 Beef fillet
- 6 tbsp White peppercorns
- 2 Glasses White wine
- 2 Glasses Beef broth
- 4 tbsp Creme fraiche Cheese
- Cognac
- Salt
- Oil
- Fry the fillets in a pan for 1 minute, add peppercorns and fry for another 2 minutes. Salt the meat, deglaze with a good dash of cognac and flambé.
- Put the meat in the oven at 150 ° C fan oven.
- Add the glasses of white wine, bouillon and crème fraîche to the pan with the peppercorns and simmer. After about 5 minutes, take the meat out of the oven and arrange the plates.
- Serve the meat with a salad and / or French fries.
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