John Myers
Ingredients for 2 servings:
- 600 g steak(s), from the high rib, very well hung
- n. B. spice mix, (steak seasoning)
- 4 cl cognac
- 100 ml cream
- 200 ml boiling water
- 1 tbsp broth, granulated
- 10 black peppercorns
- Oil, for frying
- salt and pepper
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Trim the meat, cut into two or three equal pieces, and season lightly with steak seasoning or pepper. Heat oil in a pan and sear the steaks for 3-4 minutes on each side. Add peppercorns and sear briefly. Deglaze with cognac and let it reduce slightly. Then add hot water and season with granulated stock. Add cream and let it reduce for about 10 minutes. Turn the steaks once or twice. Season the sauce to taste. Almost anything goes as a side dish—fried potatoes, rice, pasta, etc. We only had fresh baguette with it. It doesn’t always have to be rump steak, sirloin steak, or roast beef. A nice piece of prime rib also tastes very good and is much cheaper.
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