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Steak au poivre - steak with pepper
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.
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Ingredients
Directions
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Give cognac in deep plate.
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Stirring the steak through cognac and leaving it in plate for 5 minutes.
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Pour the pepper grains into mortar, crush into plastic bags with a saucepan or rolling pin, or grind them very coarsely in pepper mills.
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Repeat pepper in deep plate.
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Squeeze steak on both sides in pepper (store cognac).
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Heat oil and half of butter in frying pan.
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When foam has almost disappeared, cook steak on high heat 1 min.
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Per side (do not stir in pan, turn with tongs).
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Turn the fire down and steaks, depending on the desired doneness, in still 1-2 min.
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Per side brown and inside red or rosé bake.
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Remove the meat from the pan and package it in aluminum foil.
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Remove cooking fat from pan and discard.
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Pour cognac into pan and stir with spatula.
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Stir in the crème fraîche and continue to heat up the sauce.
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Turn out the fire and beat the rest of butter with sauce.
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Place the steak on four warm plates and sprinkle with salt.
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Create sauce over steak.
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Serve with thick fries and / or an oven dish of tomato and zucchini (see tip)..
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Nutrition
355Calories
Sodium7% DV160mg
Fat38% DV25g
Protein50% DV25g
Carbs0% DV1g
Fiber16% DV4g
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