John Myers
Fillet Steaks with Creamy Pepper Sauce
The perfect fillet steaks with creamy pepper sauce recipe with a picture and simple step-by-step instructions.
- 750 g Krots
- Salt, black pepper
- 4 Branches Rosemary
- 0,5 bunch Thyme
- 4 Beef fillet steaks approx. 150 g each
- 1 tbsp Oil
- 50 ml White wine
- 200 ml Vegetable broth
- 1 tsp Green pickled peppercorns, from the glass
- 75 g Whipped cream
- 1 tbsp Light sauce thickener
- 1 tbsp Butter
- 1 pinch Sugar
- Kitchen twine
- Aluminum foil
- Peel, wash and cut the carrots diagonally into pieces. Blanch in salted water for about 4 minutes, quench and drain. Wash the herbs, tie the steaks round with twine and tie in 1 stalk each of thyme and rosemary.
- Heat the oil. Sear the steaks briefly. Season with salt and pepper. Place in a baking dish and cook in a preheated oven (electric stove: 200 ° C, fan: 175 ° C) for 5-6 minutes.
- Deglaze the roast in the pan with the wine and stock, bring to the boil. Add the peppercorns and cream, simmer for 2-3 minutes. Roughly chop the rest of the thyme. Wrap finished steaks in aluminum foil and let rest for about 5 minutes. Tie the sauce with a sauce thickener, bring to the boil. Season to taste with salt and pepper.
- Heat the butter and toss the carrots in it for 2-3 minutes. Season to taste with salt, pepper and sugar. Stir in the thyme. Serve everything. Ribbon noodles taste good with it.
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