Beef fillet in creamy pepper sauce

Ingredients for 2 servings:

• 2 fillet steaks
• 2 tbsp olive oil
• 2 tbsp black peppercorns
• 2 garlic cloves
• 100 ml beef broth
• 100 ml cream
• 1 tbsp Dijon mustard
• 1 tbsp butter
• salt and pepper
• e.g. parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the fillet steaks into pieces, season with salt and pepper. Chop the garlic. Heat the olive oil in a pan and fry the pieces over high heat for about 3-4 minutes on each side, until cooked to your liking. Then remove from the pan and keep warm. In the same pan, lightly crush the peppercorns and fry briefly with the chopped garlic until fragrant. Add the beef broth and reduce by about half over medium heat. Stir in the cream and Dijon mustard and mix well. Simmer the sauce for a few minutes until slightly thickened. Add the butter and stir well until melted. Season the sauce with salt and pepper to taste. Chop fresh parsley. Arrange the meat on plates and pour the creamy peppercorn sauce over it. Garnish with the parsley and serve.