Pepper Steak - Pepparbiff

PEPPER STEAK
Pepparbiff

Serves 2

2 thick slices fillet of beef
1 tablespoon coarsely ground black pepper
1 tablespoon butter or margarine
salt
2 tablespoons brandy
0.3 cup bouillon 

Decoration:
2 large tomatoes
1 tablespoon butter or margarine
0.4 cup bouillon
1 tablespoon grated cheese
1 tablespoon chopped parsley
salt, pepper


Scald the tomatoes and cut them in wedges. Remove the seeds, if you think that's necessary, and sautée the pulp for a few minutes in the fat. Add bouillon, cheese and parsley and flavor to taste. Keep warm.

Flatten the steaks lightly with your hand and sprinkle the coarsely ground pepper on both sides. Heat up a dry frying pan and heat the steaks for ½ minute on each side. Lower the heat, add the fat and fry for 2 more minutes per side. Flavor with salt and add warmed brandy, ignite and shake the pan until the flames burn out (always have a lid at hand, never water, to stifle the flames should anything happen!).

Put the steaks on a warm serving plate and add the tomato decoration. Whisk out the frying pan with bouillon and pour this over it all.

Serve with French fries or potato chips, a green salad and a good red wine.

Enjoy!

Bella