Steak with Pepper Sauce
- For the steak
- 800 grams
- 3 tablespoons
- 1 tablespoon
- freshly ground Pepper
For the steak: Rinse beef, pat dry and cut into four thick slices with sharp knife. Tie each slice of beef with kitchen twine. Fry beef in hot oil on both sides, so pores close. Reduce heat to low and add butter. Fry steak for 2-3 minutes on each side as desired. The less each steak gives when pressed with fingertips, the more done it is. Season steak with salt and pepper, wrap in aluminum foil and let rest for a few minutes. If steaks are very thick, cook in oven for few minutes until steaks reach desired doneness.
For the sauce: Melt butter in pan and add green pepper, gravy and cream and cook until foamy. Stir in mustard and cognac, let boil for 2-3 minutes and season with salt and pepper.
Remove kitchen twine and serve steaks with sauce.