Heat the oil in a coated pan. Rinse the steaks with water, pat dry, fry them in the oil as desired, season with salt and pepper, keep warm (attention, the steaks continue to cook).
In the meantime, heat the cream in a separate saucepan and simmer for at least 10 minutes until it has thickened. After the cream has reached the desired consistency and the steaks have been removed from the pan, pour the cream into the roasting set and let it simmer briefly on high heat. Season to taste with a good dash of cognac, green pepper, salt and pepper.
French fries or fried potatoes and bean salad go well with it.
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