How to cook
The two tablespoons of peppercorns are coarsely crushed through a cotton cloth with a wooden mallet. The steaks are rolled generously in the black pepper, so that it sticks on all sides. It is pressed by hand.
Heat the fat over moderate heat.
The steaks are fried on all sides for 3-4 minutes per side and their side edges for 1 minute. Take them out and leave them in a warm place.
Pour the cognac into the same pan with the heated fat, stir for about 1 minute with a wooden spoon to remove any browned bits on the bottom. The julienned carrots are also added for a short time, in order for them to stay crunchy. They are taken out.
After it has reduced by half, add the cream, Dijon mustard and another lump of butter. Cook for about 4-5 minutes, so that it thickens or the so-called spoon coating forms.
The pieces of meat are cut diagonally and poured with the sauce.
The French Pepper Steak (Steak Magnifique) is very tasty.