- 4 boneless steaks, 2 cm thick
- ¼ teacup coarse-ground black pepper
- 1½ tablespoons oil
- 1 tablespoon butter
- 500 g mushrooms, cleaned and thinly sliced
- 1 shallot, chopped
- 1 tablespoon parsley, chopped
- 2 tablespoons cognac
- 1 cup thick crème fraîche
- salt, pepper
Preheat oven to 70oC. Cover both sides of the steaks with coarsely ground black pepper and press down. Add half the oil to a large frying pan, and add the meat when the oil is hot. Fry the meat for 3-4 minutes on high heat, turn, salt the meat and continue frying for another 3-4 minutes. Remove meat from pan and keep the steaks warm in the oven.
Add the butter to the pan, then the mushrooms, shallots and parsley and cook for 3-4 minutes over medium heat. Season the mixture with salt and pepper, add the brandy and cook for 1 minute. And add the cream, more salt and pepper as necessary and cook for 3-4 minutes on high heat. Remove the steaks from the oven and add their juices to the sauce. Return the steaks to the oven, stir the sauce and cook for 2 more minutes. Pour the sauce over the steaks and serve.