Steak with green pepper sauce

Preparation time: 15min

For 4 people:

  • 4 fillets of beef (160g each)
  • 80g butter
  • salt and pepper

For the sauce:

  • 1 tablespoon Cognac
  • 75ml Luxembourg white wine (Elbling or Riesling)
  • 150ml beef stock
  • 2 teaspoons of green peppercorns in brine
  • 1 tablespoon of Le Moulin sauce flour
  • 50ml cream
  • a pinch of sugar
  • salt and pepper

Season both sides of the meat with a generous amount of salt and pepper.

Melt the butter in a large frying pan and fry the steaks for 2 ½ minutes on each side, all the while basting the meat with the butter.

Remove the meat from the pan and put it on a plate.

Add the cognac and the white wine to the butter left in the pan. Cook for 2 minutes, then add the beef stock and the green peppercorns and cook for another 3 minutes. Add the flour and the cream and bring to a boil. Cook briefly until the sauce thickens. Add salt and pepper to taste.

Return the steak to the pan to cover it in sauce, then serve on 4 plates.

Serve the meat with the sauce and side dishes such as mashed potatoes, fries or peas.

Homemade cooking with local ingredients

LE MOULIN flour and pasta adds a taste of Luxembourg to your best dishes.