Steak with mushroom-pepper sauce

Make sure the steaks are at room temperature.

Heat the butter in a frying pan. Fry the steak quickly on both sides. Temper the heat source and bake for a few more minutes. The baking time depends on the desired doneness. Remove the steaks from the pan and sprinkle with salt. Cover them with aluminum foil to keep them warm.

Add the peppercorns and mushroom slices to the shortening and fry for a few minutes on a medium heat source.

Stir in the crème fraîche and heat the sauce well, without boiling.

Divide the steaks over the heated plates and spread the mushrooms, peppers and sauce over the meat.