Fillet steak with cognac-pepper sauce

Name: Fillet steak with cognac-pepper sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g fresh or 1 tin (850 ml) of green beans; 7-10 Tbsp salt, black pepper; 4 Fillet steaks (approx. 150 g each); 2 TABLESPOONS + 1 tsp oil; 200 ml Beef stock (glass); 4 TABLESPOONS Cognac o. Brandy; 8 thin slices of breakfast bacon; 1-2 TABLESPOONS Sauce thickener; 1-2 TABLESPOONS pickled green pepper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g fresh or 1 tin (850 ml) of green beans
7-10 Tbsp salt, black pepper
4 Fillet steaks (approx. 150 g each)
2 TABLESPOONS + 1 tsp oil
200 ml Beef stock (glass)
4 TABLESPOONS Cognac o. Brandy
8 thin slices of breakfast bacon
1-2 TABLESPOONS Sauce thickener
1-2 TABLESPOONS pickled green pepper

Directions

1
Clean, wash and cook the beans in salted water for about 15 minutes (drain the beans from the tin)
2
Dab steaks. Fry in 2 tablespoons of hot oil per side for 3-4 minutes. Season with salt and pepper. Keep warm
3
Mix the gravy with the stock and cognac. Reduce slightly over high heat
4
In the meantime drain the beans and wrap them in portions with bacon. Fry in 1 teaspoon of oil all around for 3 minutes
5
Bind the sauce if necessary. Stir in green pepper and season to taste. Serve everything. Served with: Potato balls
6
Drink: strong red wine