Poultry steak

Ingredients for 4 servings:

• 4 steak(s), (fillet steaks) of 200 g each
• 2 tbsp black pepper, coarsely ground or ground
• 4 tbsp clarified butter
• 80 ml Cognac or Armagnac
• Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Parisian pepper steak

Preheat 4 plates. Contrary to the usual practice, first salt the steaks and then rub in the pepper. Let stand for about 30 minutes. Fry them in hot clarified butter until medium rare (saignant, rare). While frying, pour a little cognac onto each plate; if you prefer a milder dish, use Armagnac. Serve the steaks directly from the pan onto the plates. Heat a ladle, gradually add the remaining cognac to the ladle, light it, and pour it over the steaks while it’s still burning. Lift the steaks slightly to flambé them from underneath. Serve with homemade French fries or, even better, straw potatoes. A good, chilled Beaujolais goes particularly well with this dish.