Ingredients (serve 4):
4 pork steaks (about 200 g. each)
2 tbsp. black pepper
60 g. butter
150 ml Cognac
200 g. cream
1 bunch parsley
Salt

Preparation and serving:
Sprinkle the steaks on both sides with salt and pepper. Melt the butter in a frying pan, then fry the steacks in it until they are mostly cooked. Pour over the cognac and flambé. Remove the steacks from the pan, drain and order in a preheated serving plate. Add the cream to the pan with the butter and bring it to the boil stirring all the time until it start getting thicker. Pour the sauce over the meat and sprinkle with fine chopped parsley.
Serve in preheated plates.

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