French Pepper Steak

Remove the skin from the potatoes, rinse and cut into slices. Briefly bring to the boil in the whipping cream. Mix crème fraîche, salt, pepper and nutmeg and fold into potatoes. Layer in a gratin dish, spread a few flakes of fat evenly on top, bake in the oven.

Circuit: 200 to 220 degrees , 2nd slide bar v. U.

170 to 190 °C , convection oven about 40 min.

Peel shallots, perhaps cut in half. Steam in fat for about 10 min. until soft. Add peas after 5 min. Season with salt and pepper. Crush colored pepper, rub meat with it. Fry in hot oil on 3 or automatic heat 9-11 for about 2 min. on each side, season with salt. Remove steaks, keep warm with closed lid. Deglaze roast stock with red wine and beef stock and let it boil up. Add sauce binder and jelly and let it boil up. Season to taste with salt and freshly ground pepper. Serve steaks with gratin and pea vegetables.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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