Summary

Ingredients

• 1 steak (s), approx. 400 - 600 g, fillet or hip, from beef
• 1 tablespoon pepper, green, pickled
• 4 tablespoon cognac (about a good shot)
• 250 ml cremefine, or sweet cream
• 2 tablespoon crème fraîche, or corresponding plant cream (I prefer that)
• 250 ml vegetable stock, strong (from an instant product)
• 1 tablespoon tomato paste
• 2 teaspoons mustard, (rotisseur)
• 3 tablespoon sugar
• salt
• Pepper, black, freshly ground
• 2 cloves garlic, peeled and pressed
• 1 sprig rosemary
• 1 sprig thyme
• 1 tablespoon oil, for frying
• 1 teaspoon herb butter

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Instructions

1. The meat should be hung. If it is not, place in oil in a freezer bag without air for 3 days. Take out of the refrigerator approx. 2 hours beforehand on the day of preparation.
2. Preheat the oven to 150 ° C
3. Heat a heavy pan well, then add the oil and, when it is very hot, add the meat to the pan. Garlic and the herb sprigs as well. After about 3 minutes, carefully try to see if it comes off the bottom of the pan, if so, turn. If not, wait a little longer. It has to come off the ground all by itself. After turning, turn the stove down to medium temperature and fry until it dissolves on this side as well.
4. Then pepper well and wrap in aluminum foil (also the herbs and garlic and herb butter) and place in the oven.
5. If you want to be on the safe side, stick a meat thermo into it. I do it by feeling. About 20 minutes and then I`ll see how far it is. If you like it bloody (saignant), you should take it out if it still reacts very softly to pressure. If you like it medium, you should take it out when you feel a slight resistance. At around 20 minutes it is always somewhere between saignant and medium. Important: After taking it out, let it rest for a few minutes before cutting. So you have all the time in the world for the sauce.
6. While the meat is being cooked in the oven, brown the sugar, mustard, green pepper and tomato paste in the pan. Prepare the stock to deglaze. When it starts to roast, first deglaze with the cognac, reduce it and then pour in the vegetable stock and reduce to about 1/3. Now stir in the cream and crème fraîche and bring to the boil again. Season to taste with pepper and salt and possibly a few drops of cognac.
7. Take the meat out of the oven, stir the collected liquid from the foil into the sauce, throw away the herbs and garlic and first salt the meat and then cut it crosswise into thin slices, arrange them on a saucepan, serve the rest of the sauce separately.
8. Croquettes or wide noodles or knöpfle and a green salad go very well with this.