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Steak au poivre
2 servings
Cut all the fat from the meat, grate the meat with pepper and salt. Heat vegetable acid oil in a heavy cast-iron frying pan and fry meat on both sides over high heat. Reduce the heat to medium and fry on each side for another 5 minutes or until the desired degree of cooking. Put the finished meat on a hot plate. Pour concentrated broth into a pan in which meat, wine, cognac and meat are fried and bring to a boil over high heat. Stir the resulting juice and pour over the meat. Beefsteak can be prepared in a slightly different way. Insist on ground black pepper in advance in dry wine or alcohol, which is then poured over the meat. In this case, the steak will be less strained, and the pepper particles will not crisp on the teeth.
Cut all the fat from the meat, grate the meat with pepper and salt. Heat vegetable acid oil in a heavy cast-iron frying pan and fry meat on both sides over high heat. Reduce the heat to medium and fry on each side for another 5 minutes or until the desired degree of cooking. Put the finished meat on a hot plate. Pour concentrated broth into a pan in which meat, wine, cognac and meat are fried and bring to a boil over high heat. Stir the resulting juice and pour over the meat. Beefsteak can be prepared in a slightly different way. Insist on ground black pepper in advance in dry wine or alcohol, which is then poured over the meat. In this case, the steak will be less strained, and the pepper particles will not crisp on the teeth.
butter - 4 tbsp. spoons, olive oil - 2 tbsp. spoons, salt - 2 tsp, ground black pepper - 3 tbsp. spoons, vegetable oil - 2 tbsp. spoons, beef - 2 pieces, cognac - 2 tbsp. spoons, dessert wine - 0.25 cup
