Summary

Ingredients

• 4 rump steak (s) or beef rump steaks, á 200 g
• a little more colorful pepper from the mill
• some salt from the mill
• some margarine for frying
• 1 glass peppercorns, green, pickled
• 150 ml cognac
• 100 ml cream, sweet
• 2 teaspoons beef broth, instant
• some tomato paste

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Instructions

1. Remove excess fat from the steaks, cut the rump steaks a little on the edge so that the meat does not bulge when frying.
2. Rub on both sides with freshly ground pepper and press down the pepper well.
3. Let the margarine or vegetable cream get hot in a sufficiently large pan, then carefully place the steaks in it. Sear for 3 minutes on each side, then season with salt.
4. Take the steaks out of the pan and leave to rest covered with aluminum foil.
5. Carefully pour off excess vegetable oil and put the pan on the fire again. Now add the cognac and dissolve the stock. Put the peppercorns, rinsed well under cold water and drained, into the cognac and mash a little with the help of a fork, allow to boil. Then add the broth and tomato paste, stir well. At the end add the cream, the sauce can be refined with a little cognac or cream to taste.
6. Briefly heat the steaks again in the sauce or arrange them on the preheated plates and pour the pepper sauce over them. Finally, sprinkle some black peppercorns over it.
7. In addition to french fries and croquettes, boiled potatoes or a nice potato gratin are suitable as side dishes!