Camembert with pepper 100 g 1
4 beef fillet steaks 4 x 180 g
Coarsely-ground pepper 50 g
Oil 1 cl
Cognac 3 cl
Salt To taste
Crème fraîche or whipping cream 1 dl
Thickened veal stock 2 dl
Roll the steak fillets in the ground pepper and shake to remove any excess. Cut the camembert into slices. Set aside.
2. In a frying pan, heat the oil and sear the fillets on each side, salt and flambé in the cognac. Remove the steaks and place the camembert slices on each fillet, put in an oven pre-heated to 150°C for 5 mins.
3. While the meat is cooking, add the stock to the pan, reduce, add the cream and simmer until the sauce is thick enough to stick to the back of a spoon.
4. Remove the fillets, serve on plates and pour the pepper sauce over the cheese.
Serve with chips and/or salad.