Ingredients
- 4 beef fillet steaks (approx. 3 cm thick)
- 1 small onion
- 1 clove of garlic
- salt, pepper
- 150 ml beef broth
- 250 ml cream
- 2 tbs pickled green peppercorns
Preparation
1. Remove the beef fillets from the fridge about 30 minutes before you intend to prepare it.
2. Peel and finely chop onion and garlic.
3. Dab fillet steaks dry with paper towel. Heat the pan on highest level up to the roasting window and place fillet steaks in pan. Roast first side uncovered until the meat can be easily removed from the bottom of the pan.
4. Turn fillet steaks and season with salt and pepper. Roast the second side as well, until the meat can be easily removed from the bottom of the pan.
5. Cover with the lid and remove the pan from the hob. Allow to rest until the desired cooking degree is reached.
6. Remove fillet steaks from the pan. Cover and keep warm in the oven at 60 °C, preferably on a rack.
7. Add onion and garlic to the pan and roast on low level. Pour in broth and cream and add peppercorns. Boil sauce down vigorously until it is nice and creamy. Season to taste and serve with the fillet steaks.
Tip
- After browning, allow the steaks to rest according to the desired degree of cooking (for a thickness of approx. 3 cm): approx. 2 minutes for rare (bloody) approx. 4 minutes for medium (pink) approx. 6 minutes for well done (cooked through)
- The sauce becomes particularly fine with the addition of a strong sip of brandy.
This recipe has been tested and approved by AMC.
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