Pepper steaks

Ingredients for 4 servings:

• 4 beef fillet steaks, 200 g each
• 2 tbsp black pepper, coarsely crushed
• 1 tbsp pepper, green, pickled
• 1 tsp butter
• 1 tbsp oil
• Salt
• 2 cl cognac
• 2 shallots, diced
• 125 ml broth
• 125 ml white wine
• 4 tbsp crème fraîche

Instructions

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

Pat the steaks dry and press them into the coarse pepper on both sides. Press down with the heel of your hand to ensure the pepper adheres. Heat the butter and oil in a pan and fry the steaks on both sides for about 3 to 4 minutes until crispy, then add a little salt. Pour in the warmed cognac and light it. Toss the steaks in the burning cognac. Remove from the pan and keep warm. In a small saucepan, cook the shallots with the stock and wine, reducing the liquid by about a third. Deglaze the pan with the pan juices, add the green pepper and crème fraîche, and cook over high heat, stirring constantly, until a creamy sauce has formed. Spoon the cream sauce and steaks onto warmed plates. Serve with salad and French fries or baked potatoes.