| Recipe card |
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Preparation |
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Marinade the steaks for 20 minutes with salt and ground pepper. Fry over a high heat with the butter and set to one side. Add the cognac to the same frying pan and set alight. Next add the single cream. Reduce the sauce and add the flour dissolved in a little milk and continue cooking for 3 minutes. Heat the steaks in the oven and cover with the sauce. |
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Origin:
Spain
Group:
Meat
Main course |
| Ingredients for: 4 people |
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4 tenderloin steaks
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½ glass of cognac
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2 tbsp of white peppercorns
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3 tbsp of butter
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½ glass of single cream
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1 tbsp of flour
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salt
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