Pepper Steak

For the pepper steaks, remove the meat from the refrigerator about 2 hours before preparation. Season well with salt and freshly ground pepper from the mill and drizzle with oil. Cover lightly with plastic wrap and let stand. In the meantime, remove the peppercorns from the brine, drain and collect the liquid. Crush peppercorns slightly with the back of a knife.

Highly heat a suitable pan, insert steaks and quickly sear on both sides over high heat, turn heat down a bit and sear to desired doneness. This will take between about 3 minutes (rare), 5-6 minutes (medium) and 10-12 minutes (well done) depending on the thickness of the steak. Lift steaks out, wrap in aluminum foil and let rest a bit longer.

Meanwhile, pour a little fresh oil into the pan if needed, heat and brown the peppercorns in it. Add the collected brine and half of the cognac and let it boil down once. Place the steaks on very well warmed plates, pouring the juices from the steaks back into the pan. Pour in the whipped cream and allow the sauce to boil down briefly. If necessary, bind the sauce additionally with quickly stirred cold butter, but do not boil any more. At the same time, pour the remaining cognac over the steaks and flambé. As soon as the alcohol has burned out, pour some sauce over the steaks and serve. Serve with French fries and baked potatoes.

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