Dry steaks with kitchen paper. Crush pepper in a mortar. Rub steaks with it on both sides. Peel shallots and chop finely.
Heat fat in a frying pan. Fry the steaks on both sides for 3 minutes. Sprinkle with salt. Pour cognac over them and set on fire. Remove meat from frying pan and keep warm. Sauté shallots in drippings until light yellow. Pour in water. Let meat extract melt in it and stir in paradeis pulp, season with Worcestersauce. Cook on low heat for 2 minutes. Remove the frying pan from the fire and stir in the herb butter. Arrange the steaks on a heated plate. Serve the sauce separately.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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