Steak with Peppercorn Sauce, Potatoes and Beans
Rinse the beans, trim and cook salted boiling water for about 10 minutes. Drain, rinse and drain well.
Score the steaks on the fat edge 3-4 times and season with salt and pepper. Heat 2 tablespoons of butter in a pan and fry the steaks on each side until done (depending on preference), 3-5 minutes, then take out and wrap in aluminum foil. Let rest 5 minutes.
In the meantime, heat cognac and cream and reduce to about half. Stir in green peppercorns, season with salt and keep warm.
Sauté the beans in hot butter in a pan and season with salt and pepper.
Cut the potatoes into chunks and fry slowly until crispy brown in 2 tablespoons butter. Season with salt and pepper.
Remove the steaks from the foil and stir the meat juices into the peppercorn sauce. Serve the steaks with the sauce, fried potatoes and beans on warm plates.