Summary

Ingredients

• 1 tablespoon peppercorns, black and white
• 4 grains allspice
• 4 steak (s) beef fillet, 200 g each, well hung
• 2 tablespoon germ oil
• salt
• 4 cl cognac
• 20 g butter
• 250 ml cream

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Instructions

1. Coarsely chop the pepper and allspice grains either in a mortar or with the broad back of a kitchen knife. Scatter the pepper mixture on a board, place the steaks on top and press the mixture firmly with your hand. Turn and add a pepper crust to the second side.
2. Heat the oil in the pan. Place the steaks in the hot fat and fry for 1 minute on both sides over the highest heat. Reduce the heat and fry the meat slices for 2 to 4 minutes on each side, depending on whether the steak should be red, pink or well-fried. Sprinkle the steaks with salt, remove them from the pan and wrap in aluminum foil.
3. Drain the frying fat. Increase the temperature and deglaze with cognac. Put the butter in the pan and add the cream while stirring. Reduce the sauce until creamy over high heat and season with salt.
4. Arrange the steaks on a platter. Stir the resulting gravy into the sauce and pour over the steaks.
5. Serve with roasted potatoes, croquettes or French fries.