for 4 person

Meat

	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

Sauce

1 ½ dl	beef bouillon
200 g	crème fraîche
2 tbsp	cognac
¼ tsp	salt
½ tsp	peppercorn, crushed

How it's done

Meat

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.

Sauce

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.

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