Minute escalope in cognac cream sauce
Minute escalopes in cognac cream sauce – Really make a statement, but are quite simple to prepare.
for 2 persons
- 4-6 minute steaks
- 3 carrots
- 1 tablespoon butter
- 3 tablespoons cognac
- 300 ml cream
- 2 tablespoons sour cream
- 1 tablespoon tomato paste
- 100 ml white wine
- 1 handful sage leaves
You can also use turkey or chicken cutlets.
Preheat oven to 200°.
Salt minute steaks and cook in a large frying pan for 1 min. fry in butter on each side over high heat.
Remove and place in a baking dish.
Wash and peel carrots (do not chop), fry briefly in the drippings of the steaks.
Remove and spread in the baking dish next to the minute steaks.
Add the cognac, cream, sour cream, tomato paste and white wine to the pan, stir together and bring to the boil briefly. Season with salt and pour over cutlets and carrots.
Spread the sage leaves and sprinkle with fresh black pepper (keep a few leaves to decorate with later).
25-30 min. cook in the oven – yes, depending on how crunchy you like your carrots.
Cook pasta (but it also fits rice or just some baguette).
Arrange the Minute Escalopes in Cognac Cream Sauce on a plate and garnish with the remaining sage leaves.