4 T-bone steaks 200 - 250 gr each
2 tblsp oil
50 gr squashed peppercorns
2 tblsp cognac
50 gr butter
1/2 dl red wine
2 dl gravy
1/4 dl sour cream
Season the steaks with salt and pepper. Sprinkle some of the squashed peppercorns over the steaks and press manually.
Heat the oil and fry the steak to the desired degree of cooking:
• rare about 2 minutes per side)
• medium rare about 3-4 minutes per side)
• (well done about 6-7 minutes per side)
The thickness and storage of the meat is decisive for the cooking time.
Keep the meat warm, drain the grease and rinse it with cognac. Add the butter and the rest of the pepper and heat to a foam. Add the chopped onions and allow them to soak. Add the red wine and boil for a bit.
Add the gravy, boil, season with sour cream and spices.
Arrange the meat and pour the sauce over it.