Flamberad Pepparstek

Preparation:

Preparation: Freshly grind the white pepper, mix it with the salt and sprinkle the meat with the spices. Oil a cast iron grill pan and brown the meat until cooked through on the outside and red inside. Mix the freshly ground green pepper with the cream. On the side, fry the onion, pour in the red wine and reduce the sauce until it has halved its volume. Flame the meat with the cognac, when all the alcohol has evaporated, pour over the onion and green pepper sauce. Serve on the table.