Pepper steak - Pepparbiff (retro)

PEPPER STEAK
Pepparbiff

A real 70s classic!

2 servings

2 thick slices fillet of beef

1 tablespoon coarsley ground black pepper
1 tablespoon butter or margarine
salt
2 tablespoons brandy
1/3 cup bouillon

Decoration:

2 large tomatoes
1 tablespoon butter or margarine
1/3 cup bouillon
1 tablespoon grated cheese
1 tablespoon chopped parsley
salt, peppar

Scald the tomatoes and cut them in wedges. Remove the pips and sautée the tomato pulp for a few minutes in the fat. Add bouillon, cheese and parsley and flavour to taste. Keep the decoration warm.

Press the meat slices lightly with your hand, make them round and sprinkle with black pepper on both sides. Heat up a dry frying pan and grill them for ½ minute oh each side. Lower the heat, add fat and fry for about 2 minutes on each side. Flavour with salt and pour the heated brandy on top. Light the flame and shake the pan until the flames die out (don’t forget to have a lid nearby to stifle the fire if needed!).

Put the meat on a warm serving plate and put on the tomato decoration. Whisk out the pan with bouillon and pour this on top.

Serve with fries or potato crisps, a salad plus a really good red wine to this old, reliable classic.

Enjoy!

Bella