Pepper Steak (steak aux poivres)

Ingredients for Pepper Steak (steak aux poivres)

Instructions for Pepper Steak (steak aux poivres)

To prepare the Pepper Steak (steak aux poivres) recipe, please follow these instructions:

The steaks into peppery, which must be very rough and is pressed well into the meat-it goes easiest with a spoon. Black and green pepper from madagascar provides the finest taste. Let the meat rest for half an hour, so pepper taste penetrates.

First, puts ' closed ' by both bøffens FRY for a moment on the forehead in pages scorching oil. The oil poured from and can be reused.

Then came the butter in the Pan and fry the steaks, little or much, by excessive heat, but butter may not branke! When the meat is suitably fried, sprinkled salt over.

Then comes the big moment: cognac'en poured over and must be immediately ignited, so ha ' match ready. In order to achieve the festive ' puwhhh ', certain items must be lunket in advance. Keep head away! Flaming creates party atmosphere and should be carried out at the table ... But practice it in advance! Certain items are burning at a glance.

The steaks be from on a preheated dish.

Now to add fraichen cršme kødkraften on the forehead. There may also wish to be rounded up with a knob of butter. Whisk lightly over low heat.

The French love French fries. Good old fashioned braise potatoes are just as delicious-they are called pommes sautées in French ~ but it's the same. Red wine is even written. The meat can also be grilled and served with a dollop of butter topped with a tuft of parsley large bittercress.