Steaks in Champignon-Rahmsauce

Ingredients

• 1 tbsp peppercorns (crushed in mortar)
• 800 g beef fillet steak (8 steaks)
• 2 tbsp germ oil
• 0.5 juice of one lemon
• 100 ml red wine
• butter clarified butter
• Salt
• 40 ml cognac
• 2 onions
• 2 tbsp sugar
• 250 g Mushrooms
• 100 ml whipping cream
• 1.25 kg potatoes (starchy, boiled)
• 150 g flour
• 2 Eggs
• Salt
• 2 tbsp Cornstarch

Instructions

1. 1.

   Wash meat and pat dry. Mix oil, wine, lemon juice, salt and pepper; marinate meat covered in refrigerator for 24 hours, turning once. Take out 2 hours before cooking, let drain well. Peel onions, halve and dice finely. Clean mushrooms with kitchen paper, peel if needed and slice.

2. 2.

   Heat oil in a pan. Add steaks to fat and sear each side 1/2-1 minute over high heat. Salt and remove from pan, wrap in foil and keep warm at 80°C in oven, let rest. Raise temperature, add crushed peppercorns and sauté briefly, add onions, cook, sprinkle sugar, caramelize, pour in the marinade, reduce to half. Then add mushrooms and cognac, bring to boil again, finish with cream, keep warm on lowest heat.

3. 3.

   Peel potatoes, wash and boil in salted water 20-30 minutes. Drain and press hot potatoes through a potato masher. Knead flour, eggs and salt into dough. Bring plenty of salted water to boil. Stir cornstarch with cold water, add to hot water. With wet hands form dumplings from the potato dough and cook in boiling water for 20 minutes.

4. 4.

   Arrange two slices of meat on plates, pour sauce over, serve with dumplings and green bean mix.