Cognac's Flamed Pepper Steak

Ingredients for Cognac's Flamed Pepper Steak

Instructions for Cognac's Flamed Pepper Steak

To prepare the Cognac's Flamed Pepper Steak recipe, please follow these instructions:

The meat is trimmed and cut into thick slices set to the top and pressed flat with the palm of the hand so that they are approx. 2½ cm. thick.

The pepper is stabbed in a mortar (or crushed with a baking roll). There must be 1/4 and 1/2 pepper corn between. The pepper is sprinkled on both sides of the steaks and shrunk on the forehead so that the pears are closed.

Step the steaks in half of the butter. Flip them all the time and step for 2-4 min. Altogether, depending on the thickness and where red man wants the steak. The steak is pressed with a finger, and the bow is quickly removed, the steak is finished (make sure to screw slightly down the butter so that it does not burn during the frying).

Make sure to have the following prepared: Small finger warm cognac, calf broth, whipped cream, the rest of the butter, red pickled pepper (heated for liquid) a heated plate or possibly. A heated extra frying pan.

The pan with the steaks is poured into cognac and ignited (turn off the hood that is high flames). The forehead moves back and forth until the alcohol is evaporated. The steaks are transferred onto the hot pan.

The pan is boiled with broth, mushroom and cream and cold butter is reversed / whipped. The sauce and red pepper are spread over the steaks and served immediately with the accessories.