Pepper beef in cognac sauce

Updated at: Thu, 17 Aug 2023 00:23:15 GMT

Step 1

Coarsely crush the peppercorns and sieve them to remove the pepper dust. You can use that on a later occasion. Season the steaks with coarse pepper and salt.

Step 2

Cut the onion and leek into slices. Fry the onion until soft and golden in butter (sprinkle over a little sugar), add the leek along the way, and season with salt and pepper. Set the onion aside for the time being.

Step 3

Heat the pan again and fry the steaks in oil and a little butter. Cook for about 3-4 minutes on each side. Let the steaks rest on a plate while you fix the sauce.

Step 4

Pour all the fat from the pan over the steaks, pour the cognac into the pan and flambé. Add the cream and creme fraiche when the flame has died down. Cook the sauce until it thickens and stir in the currant jelly.

Step 5

Season with salt and pepper and add the meat juices (from the steaks) that have accumulated on the plate. Mix in parsley and place the steaks and onions in the sauce. Serve with fried potatoes.

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