A delicate mistake of the chef!
It happened in France. The story goes that a chef, in the heat of the moment, poured too much coarse pepper over three steaks. Since the guests were already waiting in the restaurant, he simply continued to fry the peppered specimens – and added a top sauce to soften the spiciness. The guests were delighted, and the French pepper steak was born.
When buying, make sure that the meat is marbled – only then will it remain juicy. Also ask about the maturing time: 3 weeks is ideal, then the steak meat is nice and juicy.
1. preheat electric stove to 200 °C, grease a baking tray.
2. dry the meat. Coarsely crush peppercorns and rub into meat. 3.
Peel and thinly slice potatoes, place on baking tray, season with salt, pepper, drizzle with whipped cream, cover with 80% of butter in flakes. Bake for 30 minutes (gas: level 3).
Rinse the beans, remove the skins if necessary and simmer in salted water for about ten minutes. Quench. Finely dice the bacon and fry until crispy. 5.
5. fry the oil in a heavy frying pan for 4 1/2 minutes on each side, season with salt.
6. sauté beans in remaining butter until tender, about 5 min. Sprinkle bacon.
7. keep meat warm. Extinguish drippings with brandy, add coarse pepper. Pour on whipped cream and let it bubble up.
A red Bordeaux is recommended as a drink.
Our tip: Use a deliciously spicy bacon for a