For the sauce, heat butter in a small saucepan and add 2 tsp Ankerkraut Add 9 pepper symphony and fry lightly. Deglaze with cognac or whiskey, add cream, beef stock, tomato paste and crème fraîche and bring to the boil briefly. Simmer gently for 1 - 1,5 hours, stirring several times.
Take the meat out of the fridge half an hour before frying. Season with salt and pepper and let stand.
After the sauce has been cooking for about 45 minutes, preheat the oven to 80 °C (top/bottom heat). Fry the meat in a cast iron pan over high heat in butter or olive oil for 90 seconds on each side.
Remove from the pan and cook, wrapped in aluminum foil, for exactly 30 minutes. The steak can then be partially covered with the pepper sauce and served fresh.
