Flambé fillet with pepper sauce
Instructions
Minced fresh white pepper, mix with the salt and sprinkle the meat with spices.
Oiled a cast-iron Grill and Brown the meat until it is cooked on the outside and Red inside.
Stir green pepper freshly ground coffee with cream.
Separately, sauté the onion, washed with red wine, and then restrict the sauce until it has halved its volume.
Fiammeggiate beef with cognac, when all the alcohol evaporated pour over the onion sauce and green pepper.
Served at the table.
Ingredients and dosing for 4 persons
- 4 beef steaks 3 cm thick
- 2 teaspoons of white pepper in grains
- 2 tablespoons of green pepper in grains
- 2 tablespoons of chopped onion
- 20 cl of cooking cream
- 10 cl of cognac
- 20 cl of red wine