Directions:
Remove the beef fillet steaks from the refrigerator and let them come to room temperature. Season with salt and pepper.
Heat the oil or butter in a pan. Fry the beef fillets on both sides over medium heat until they have reached the desired level of doneness. Depending on the thickness of the steaks, this will take about 3-5 minutes per side for medium rare.
Remove the steaks from the pan and keep warm. In the same pan, sauté the chopped onion and garlic in butter until soft.
Add the green peppercorns and fry briefly.
Deglaze with cognac or brandy (optional) and flambé carefully, making sure that the flame goes out.
Add beef broth and bring to a boil. Add the cream and let the sauce simmer until it has thickened slightly.
Season with salt and place the steaks back in the pan to briefly toss them in the sauce and heat through.
Arrange the steaks on plates and pour the green pepper cream sauce over them.
Serve with side dishes such as mashed potatoes, vegetables or a fresh salad if desired.
Bon appetit!
CHICKEN ALFREDO LASAGNA
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