For 4 people, 40 minutes preparation time
4 beef steaks á 150 g
2 teaspoons white peppercorns (preferably Kampot Blanc )
2 teaspoons black peppercorns (preferably Sri Lanka Noir )
1 teaspoon Tasmanian mountain pepper
2 carrots
400 g tagliatelle
2 tablespoons sunflower oil
Salt
100 ml vegetable broth
100 g cream
3 tablespoons of cognac
50 g crème fraiche
preparation
For the spicy pepper steak, pat the steaks dry and coat them on both sides with the coarsely chopped peppercorns. In any case, only crush the Tasmanian pepper in a mortar. Peel the carrots and slice them lengthways into fine strips. Prepare the pasta according to the instructions on the packet.
Four minutes before the end of the cooking time, add the carrot strips and cook them too. Heat the oil and fry the steaks in it over high heat for one minute on each side. Then reduce the temperature a little and turn the meat carefully so that the pepper does not fall off. Fry for another three to four minutes on each side, remove, season with salt and keep warm (in a heated oven or with aluminum foil).
Reduce the drippings with vegetable stock, cognac and cream. Then stir in the crème fraiche, continue to reduce the sauce and season with salt and pepper. Drain the pasta and carrots, arrange each with a steak and serve with the cream sauce.
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