Butterfly Steak with Red Pepper

Wash the meat and dry it with kitchen roll. Roast in a frying pan in the heated fat for about 6 min. on each side. Season with salt and pepper, then remove and keep warm.

Add the red pepper to the roast form, crushing a few grains with a fork.

Pour the brandy and the peach juice into the pan and boil it. Cook at high temperature for about 2 minutes. Add the peach halves to the stock, warm them up, then remove and keep warm.

Stir the whipped cream into the stock, let it boil for a short time and season it. Serve the steaks with the peaches and the sauce.

Serve with potato rosettes or croquettes. Serve with a cool Pilsner.

Tip: Instead of clarified butter, you can also use butter in most cases.

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