Beef steak with 3-pepper sauce

Name: Beef steak with 3-pepper sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 TABLESPOON Butter; 2 TABLESPOONS colourful peppercorns; 100 ml Cognac; 200 ml Beef broth; 100 g Whipped cream; 1/2 TEASPOON Cornstarch; 7-10 Tbsp Salt; 650 g Fillet of beef; 2 TABLESPOONS Oil; 7-10 Tbsp Rosemary; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 TABLESPOON Butter
2 TABLESPOONS colourful peppercorns
100 ml Cognac
200 ml Beef broth
100 g Whipped cream
1/2 TEASPOON Cornstarch
7-10 Tbsp Salt
650 g Fillet of beef
2 TABLESPOONS Oil
7-10 Tbsp Rosemary
7-10 Tbsp Aluminium foil

Directions

1
Melt the butter in a pan. Coarsely crush pepper and roast briefly in it while turning. Add the cognac all at once. Bring to the boil. Add beef stock. Let it simmer down to half. Stir cream with starch until smooth, thicken sauce with it. Season with salt, keep warm.
2
Dab meat dry and cut into 4 medallions of the same size. Season with salt. Heat oil in a pan. Fry the medallions in it vigorously from each side for 3-4 minutes. Remove from the pan and wrap in aluminium foil. Let it rest for about 5 minutes.
3
Heat the sauce again. Arrange medallions with pepper sauce on plates and garnish with rosemary if desired. French fries taste good with it