This year’s Christmas Eve dinner was celebrated with my in-laws. I decided that we would serve something simple but delicious, a meal which didn’t require hours of slaving in the kitchen. I served these steaks with Nockerl (tiny dumplings. I made about 1.5 kg by hand) and a potato gratin. Afterwards I served a crème bavaroise (see recipe review here: http://www.forumthermomix.com/index.php?topic=2591.0). And then we couldn’t move.
This recipe is taken from the German recipe forum www.chefkoch.de and serves four.
Ingredients:
4 steaks (each approx. 200g)
4 all spice berries
1 tbsp black peppercorns
1 tbsp white peppercorns
1 tbsp green peppercorns
2 tbsp oil
4 tbsp cognac
20g butter
25oml cream
salt to taste
1. Coarsely grind peppercorns and allspice berries (I used the TMX, pushing down the peppercorns until they were coarsely chopped, speed 10 worked best).
2. Rub this mixture onto the steaks and press it onto the meat.
3. Fry the steaks on a high heat for 1 minute on each side. Reduce the heat and then fry for 2-4 minutes on each side. Remove from frying pan, wrap in tin foil and leave to rest.
4. Pour off the oil from the frying pan and add cognac to the juices in pan. Allow to bubble before adding butter and cream while stirring. Reduce to desired consistency. Season to taste with salt.
5. Remove the steaks from the foil and place on four plates. Add the meat juices to the sauce in the pan and stir. Pour the sauce over the steaks and serve.
