Pepper Steak

Season the well cleaned steaks on both sides with salt and pepper. Heat oil in a frying pan and sear the steaks quickly and vigorously on both sides. Then finish frying over moderate heat, turning several times (4-5 minutes for medium-rare). Remove the steaks from the pan and keep warm. Drain the fat from the pan. Extinguish the drippings with cognac, pour in veal jus or soup and bring to a boil. Pour in the whipped cream and bring to the boil again. Drain green peppercorns and add to the sauce without brine. Stir in the ice-cold butter pieces, but do not boil anymore and thicken the sauce with it. Arrange the steaks on warmed plates and cover with the pepper sauce.

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