Pepper Cream Sauce

Fry the steak.

For the pepper cream sauce, peel onion and garlic and cut into small cubes, wash parsley, pluck off leaves and chop finely.

Sauté the onion and garlic in the drippings, deglaze with red wine and cognac and add the crème fraîche, boil briefly, add the peppercorns, season with the spices and lemon juice if necessary.

Finally, stir in the chopped parsley and arrange on the steaks.

Preparation Tip:

If a beef stock is available, the red wine and creme fraiche should be halved and infused with beef stock in their place.

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