Parisian pepper steak

Name: Parisian pepper steak
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 200 g Whipped cream; 125 g Shallots; 2 TABLESPOONS Butter or margarine; 600 g frozen peas; 1-2 TABLESPOONS colourful peppercorns; 4 Fillet steaks (approx. 150 g each); 2 TABLESPOONS Oil; 2-3 TABLESPOONS Cognac; 1/4 l Beef stock (glass); 2 TABLESPOONS dark sauce thickener; 1 TEASPOON Currant Jelly

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
200 g Whipped cream
125 g Shallots
2 TABLESPOONS Butter or margarine
600 g frozen peas
1-2 TABLESPOONS colourful peppercorns
4 Fillet steaks (approx. 150 g each)
2 TABLESPOONS Oil
2-3 TABLESPOONS Cognac
1/4 l Beef stock (glass)
2 TABLESPOONS dark sauce thickener
1 TEASPOON Currant Jelly

Directions

1
Peel, wash and slice the potatoes. Layer in a greased casserole dish. Season with salt, pepper and nutmeg. Pour cream over it. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes.
2
Peel and halve the shallots. Steam in hot fat for about 10 minutes. Add peas after 5 minutes. Season with salt and pepper. Crush peppercorns. Rub meat with them. Fry in hot oil for 2-3 minutes on each side and salt.
3
Keep the steaks warm. Add cognac and stock, bring to the boil. Sprinkle with sauce thickener. Stir in currant jelly and bring to the boil. Season sauce with salt and pepper. Serve everything.