Steak with pepper-mushroom sauce

Name: Steak with pepper-mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Mushrooms; 2 Onions; 1 sprig of rosemary; 4 Beefsteaks (approx. 200 g each); 2 TABLESPOONS clarified butter; 7-10 Tbsp Sea salt and pepper; 1/8 l dry white wine; 125 g Fresh cream; 2 TABLESPOONS pickled green peppercorns; 7-10 Tbsp colourful pepper; 7-10 Tbsp Aluminium foil

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Mushrooms
2 Onions
1 sprig of rosemary
4 Beefsteaks (approx. 200 g each)
2 TABLESPOONS clarified butter
7-10 Tbsp Sea salt and pepper
1/8 l dry white wine
125 g Fresh cream
2 TABLESPOONS pickled green peppercorns
7-10 Tbsp colourful pepper
7-10 Tbsp Aluminium foil

Directions

1
Clean the mushrooms, wash if necessary, cut into slices. Peel and chop onions. Wash the rosemary, dab dry and chop coarsely.
2
Pat the meat dry. Heat 1 tablespoon of lard in a pan. Fry the steaks on each side. Season with salt and pepper. Take out, wrap in aluminium foil and let rest for 5 minutes.
3
Heat 1 tbsp. lard in the frying fat. Fry the mushrooms and onions until golden brown. Season with salt and pepper. Deglaze with wine, stir in crème fraîche and simmer for 2-3 minutes. Stir in peppercorns, coloured pepper and rosemary.
4
Unroll the steaks and stir the resulting gravy into the sauce. Add baguette.