Pepper sauce

• 2 tablespoon white peppercorns
• 1 schalottenlök, finely chopped
• 0,5 tablespoons green pepper
• 0,5 msk tarragon, finely chopped
• olja
• 3 cups veal stock, reduced and homemade , (or diluted from concentrated)
• 1 dl red wine
• 2 msk cognac
• 2 cup cream

Beef

• 1 kg beef (i 4 bitar)
• roasted white pepper (mortlad after roasting ) rolling the meat in.

Do this:

1. Roast the pepper in the oven at 150 degrees in 10 min or in a hot, torr panna, shock then coarsely in a mortar.
2. Schalottenlöken milling, green pepper, Estragon and a bit of the roasted vitpepparen.
3. I SLA lite Olja, turn the veal stock, red wine, konjac. OBS! If using concentrated fund the bottle, you have to dilute it according to the package so that you get 3 dl buljong.
4. Let simmer for about 10 mine. Then turn in the cream and cook further for about 10 mine.
5. Roll the edges of the fillet pieces of pepper and fry the meat.
6. Serve with pepper sauce.