Pepper steak

Ingredients for 4 servings:

• 4 rump steaks or sirloin steaks, 200 g each
• some pepper from the mill
• some salt from the mill
• some margarine for frying
• 1 jar peppercorns, green, pickled
• 150 ml cognac
• 100 ml cream, sweet
• 2 tsp beef broth, instant
• some tomato paste

Instructions

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

Trim any excess fat from the steaks and make small cuts along the sides of the rump steaks to prevent the meat from bulging during cooking. Rub freshly ground pepper on both sides and press the pepper in firmly. Heat the margarine or vegetable cream in a sufficiently large pan, then carefully add the steaks. Sear for 3 minutes on each side, then season with salt. Remove the steaks from the pan and let them rest, covered with aluminum foil. Carefully pour off any excess vegetable oil and return the pan to the heat. Now add the cognac and dissolve the stock. Add the peppercorns, which have been thoroughly rinsed under cold water and drained, to the cognac and crush them slightly with a fork, then bring to a boil. Then add the stock and tomato paste and mix well. Finally, add the cream; if desired, the sauce can be refined with a little cognac or cream. Briefly reheat the steaks in the sauce, or arrange them directly on preheated plates and pour the peppercorn sauce over them. Finally, sprinkle with a few black peppercorns. In addition to French fries and croquettes, boiled potatoes or a delicious potato gratin are suitable side dishes!