Free Cooking Recipes

4 steaks (rump or fillet), 200g (7 oz) each
60ml (4 tbls) freshly ground
Pepper
60ml (4 tbls) Fine Champagne
cognac
60ml (4 tbls) double cream
40g (13/4 oz) butter
salt

Directions:

1. Pour half the cognac into a dish and place the pepper on a plate.

2. Dip both sides of the steaks into the cognac, then into the pepper, pressing with your palm to make the pepper stick. Salt the steaks and allow to marinate for 15 minutes.

3. Then melt the butter in a frying pan and lightly brown the steaks for 2 to 3 minutes on each side, depending on whether you like them rare or well done.

4. When the steaks are ready, sprinkle with the rest of the cognac, set them alight, remove from the pan and place on a warmed serving dish.

5. Discard the butter, and add half the cream to the pan. Reduce for 1 minute over a high flame, while scraping the bottom of the pan to deglaze it and detach all the meat juices, then add the rest of the cream, boil for 10 seconds, mix, pour over the steaks and serve immediately.

6. Accompany these pepper steaks with potatoes cut into matchstick- sized strips and sauteed, and bunches of cress. 5ml (1 tsp) strong French mustard can be added to the pan with the cream, Armagnac or ordinary Cognac can replace the Fine Champagne cognac.

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