Steak au poivre - steak with pepper

Name: steak au poivre - steak with pepper
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 4 tablespoons cognac liquor; 4 bullet steaks at room temperature; 4 tablespoons four season peppercorns; 1 tablespoon oil; 50 g butter; 125 ml creme fraiche

A tasty French recipe. The main course contains the following ingredients: meat, brandy (liquorice), chicken steaks (at room temperature), four-season peppercorns, oil, butter and crème fraîche.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Give cognac in deep plate.
Stirring the steak through cognac and leaving it in plate for 5 minutes.
Pour the pepper grains into mortar, crush into plastic bags with a saucepan or rolling pin, or grind them very coarsely in pepper mills.
Repeat pepper in deep plate.
Squeeze steak on both sides in pepper (store cognac).
Heat oil and half of butter in frying pan.
When foam has almost disappeared, cook steak on high heat 1 min.
Per side (do not stir in pan, turn with tongs).
Turn the fire down and steaks, depending on the desired doneness, in still 1-2 min.
Per side brown and inside red or rosé bake.
Remove the meat from the pan and package it in aluminum foil.
Remove cooking fat from pan and discard.
Pour cognac into pan and stir with spatula.
Stir in the crème fraîche and continue to heat up the sauce.
Turn out the fire and beat the rest of butter with sauce.
Place the steak on four warm plates and sprinkle with salt.
Create sauce over steak.
Serve with thick fries and / or an oven dish of tomato and zucchini (see tip)..