Summary

Ingredients

• 2 beef steak (s) (approx. 150 g each)
• 1 teaspoon peppercorns, colored
• 2 shallot (s)
• 10 tablespoon brandy
• 125 ml broth
• 2 teaspoons tomato paste
• 4 tablespoon crème fraîche
• 2 teaspoons peppercorns, green, pickled
• salt
• Pepper, whiter
• 1 clove (s) garlic, diced
• 2 tablespoon oil, for frying

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Instructions

1. Crush the colored peppercorns in a mortar and rub the meat with them. Dice shallots.
2. Heat the oil in a pan, fry the steaks for approx. 2 minutes on each side. Extinguish with 2 tablespoons of brandy. Wrap in aluminum foil and let rest.
3. Sauté shallots in the frying fat. Add the garlic in cubes. Deglaze with the rest of the brandy. Reduce slightly, add the stock and tomato paste and bring to the boil. Stir in the crème fraîche. Drain the pickled green peppercorns and add them to the pan. Season to taste and serve.