Refined medallions

Pounded some peppercorns.

Salted meat slices and put them on both sides in the pepper.

Fire place a pan with a little oil and butter; When the butter has melted lay the fillets and fry them on both sides holding fire rather lively.

As soon as cooked (it is preferable to keep them slightly underdone), drain and arrange on a dish that you'll keep warm in chafing dish.

Place the bowl with the sauce on the stove and heat it, then add a glass of cognac and stir.

Incorporate the sauce the cream, bring to a boil and then reduce the sauce slightly.

Roll out then the sauce over fillets and serve at the table accompanying with artichokes cooked in this way: to remove the hard leaves 4 artichokes and the tips and slice into wedges.

Fire place 50 g of butter with 50 g of chopped prosciutto along with a spring onion and oil; Let it FRY, add the artichokes, sprinkle the pretzels, pepateli, moisten with broth and cook for 1 hour.

When cooked add a box of 250 g peas after they drained from water conservation.