Summary

Ingredients

• 4 steak (s), beef fillet steak (s), a 200 g
• 2 tablespoon black pepper, coarsely crushed
• 1 tablespoon pepper, green, pickled
• 1 teaspoon butter
• 1 tablespoon oil
• salt
• 2 cl cognac
• 2 shallot (s), diced
• 125 ml shallot (s), diced
• 125 ml white wine
• 4 tablespoon crème fraîche
• broth

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Instructions

1. Pat the steaks dry and press into the coarse pepper on both sides. Press down with the heel of your hand so that the pepper sticks.
2. Heat the butter and oil in a pan and fry the steaks on both sides for about 3 to 4 minutes and finally add a little salt. Pour in the warmed cognac and light it. Turn the steaks in the burning cognac. Take out of the pan and keep warm.
3. Cook the shallots with the bouillon and the wine in a small saucepan and reduce to about a third. Deglaze the roast set in the pan with it, add green pepper and creme fraiche and bring to the boil over high heat while stirring until a creamy sauce is formed. Put the cream sauce with the steaks on preheated plates.
4. There is also salad and french fries or baked potatoes.