John Myers
Pepper Steaks
The perfect pepper steaks recipe with a picture and simple step-by-step instructions.
- 3 Discs Beef steak
- 1 cups Cream
- 2 tbsp Pepper green
- 2 tbsp Ice cold butter
- 8 tbsp Cognac
- 1 tbsp Salt and pepper
- 1 tbsp Rapeseed oil
- Fry steaks how you want them. Then take it out of the pan, put it in aluminum foil and let it rest. I marinated the steaks a bit beforehand, but you don’t have to.
- Bring the juice in the pan with the cognac to the boil. The whole peppercorns or as I did it, crushed a part in the mortar, and whole grains in the sauce. Then add the cream and bring to the boil again briefly.
- Thicken with the cold butter. Add the steaks to the sauce again, but only to keep them warm.
- My husband loves pasta with it.
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