Beef strips with cognac and pepper sauce

Beef strips with cognac and pepper sauce

Total: 25 min. | Active: 25 min.
Nutritional value / person: 465 kcal
, Fat: 30 g
, Carbohydrate: 3 g
, Protein: 41 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


clarified butter
2 beef entrecôtes, cut into slices approx. 1 cm thick
½ tsp salt
1 onion, cut into thin slices
1 garlic clove, sliced


1 ½ dl beef bouillon
200 g crème fraîche
2 tbsp cognac
¼ tsp salt
½ tsp peppercorn, crushed
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How it's done

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Heat the clarified butter in a non-stick frying pan. Fry the meat in batches for approx. 2 mins. on each side, remove, season with salt. Reduce the heat, sauté the onion and garlic in the same pan for approx. 5 mins.


Pour the stock into the same pan, loosen any bits that have stuck to the bottom of the pan, reduce to half the amount. Add the crème fraîche, simmer for approx. 5 mins., stirring occasionally. Add the cognac, season. Return the meat to the pan and heat gently.

Good to know
Serve with: mashed potato and leek
Tip: mix ½ bunch of roughly chopped flat-leaf parsley into the sauce.

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