High Rib Steak in Pepper and Cognac Cream Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 600 g steak (s), from the hih rib, very well hun
- Spice mix, (steak spice)
- 4 cl cognac
- 100 ml cream
- 200 ml boiling water
- 1 tablespoon stock, granulated
- 10 black peppercorns
- Oil, for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Parry the meat, cut into two or three equal pieces and season lightly with steak spice mixture or pepper.
- Heat the oil in the pan and fry the steaks for 3-4 minutes on each side. Add peppercorns and fry a little. Deglaze with the cognac and let it boil down a little. Then add the hot water and season with granular broth. Add the cream and let it reduce for about 10 minutes. Turn the steaks once or twice. Add to taste the sauce.
- Almost everything fits as an accompaniment - fried potatoes, rice, noodles, etc. We only had fresh baguette with it.
- It doesn`t always have to be rump steak, beef fillet or roast beef. A nice piece of high rib also tastes very good and is much cheaper.
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