set the oven to 80 degrees. The garlic unpeeled on the countertop form and press with a kitchen knife until smooth. Season the steaks with salt and pepper. Place a frying pan on the kitchen stove and heat. Pour in the oil and brown the steaks all over in it. Reduce the temperature and continue to fry for about 3 minutes, then add the herbs, garlic and a tablespoon of butter and continue to fry for 2 minutes. Turn the steaks 1-2 times to the other side. Later, place the steaks in a small gratin dish, baste with the garlic, herbs and fat from the frying pan and place in the oven. Put the frying pan on the stove again without cleaning. Later add the butter, clear soup, and green pepper to the frying pan and sauté for 5 minutes. Later extinguish with brandy and add 50 ml of water. When the stock boils in the frying pan, add the sour cream and whisk until smooth. Reduce to suitable consistency (the way you like it best) and bring to the table with the steak. Make the corn on the cob in hot, sugared water for 10 minutes. Later sauté in a frying pan with butter. Place on the plate and add a flake of herb butter on top.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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