Pepper Steak with Cognac Flavored Sauce Recipe

4

2 tablespoons

2 tablespoons

2 tablespoons

1/2 cup

1/2 cup

Marinade

2 tablespoons

2 tablespoons

1 tablespoon

3-4 tablespoons

Rump or fillet steaks (175g each,

     cut into 2 cm thick)

Butter

Brandy or Cognac

Red wine

Beef stock

Thick cream

Lime juice

Olive oil

Salt

Coarsely crushed black peppercorns

• Wash steaks and pat dry.

• Combine ingredients for marinade, mix in steaks and marinate for 1-2 hours.

• Melt butter in a non-stick pan, add steaks, fry on both sides over high heat and transfer to a heated platter (Fry for 2 minutes on each side for rare, 3 minutes for medium and 4-5 minutes for well-done).

• Pour brandy or cognac into pan, warm it for a few seconds and ignite it.

• When the flame dies down, add wine and stock, and boil for 2-3 minutes.

• Lower heat, add cream and heat through.

• Pour sauce over steaks and serve with French fries and a sautéed green vegetable.