Beef Steaks with Colored Pepper and Cognac – Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 steak (s) from beef fillet (200g each)
- 4 grains allspice
- 1 tablespoon pepper, whole, black
- 1 tablespoon pepper, whole, white
- 1 tablespoon pepper, whole, green
- 2 tablespoons oil
- 4 tablespoon cognac
- 20 g butter
- 250 ml cream
- salt
Print Recipe
Pin Recipe Instructions
- Coarsely chop the pepper and allspice grains. Turn the steaks in it and press the mixture well. Fry the steaks in oil on both sides for 1 minute on the highest heat. Reduce the heat and fry for 2-4 minutes on each side. Remove from pan, wrap in aluminum foil and set aside.
- Pour off the frying fat and deglaze the frying stock with cognac. Add the butter and pour in the cream while stirring. Reduce the sauce according to the desired consistency and season with salt.
- Arrange the steaks on plates. Catch the meat juice from the steaks in the aluminum foil and mix into the sauce. Cover steaks with it.
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