Beef fillet with green pepper cream sauce

Ingredients for 2 servings:

• 400 g beef fillet(s)
• 1 jar pepper, green, drained
• 1 cup of cream
• 1 cup crème fraîche
• 100 ml beef stock
• 1 pinch of salt
• 2 tsp, heaped pepper, black, ground
• 1 tsp, heaped tomato paste
• 1 shot of cognac or whiskey
• 1 dashes Worcestershire sauce
• some butter
• possibly olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

For the sauce, heat the butter in a small saucepan, add cracked black pepper, and lightly toast. Deglaze with cognac or whiskey, add the cream, beef stock, green pepper, tomato paste, Worcestershire sauce, and crème fraîche, and bring to a boil briefly. Simmer gently for 1-1.5 hours, stirring frequently. Organic beef fillet or fillet from a good butcher is best. Remove the meat from the refrigerator half an hour before browning. Season with salt, pepper, rosemary, and paprika, and let stand. After the sauce has been cooking for about 45 minutes, preheat the oven to 80°C (top/bottom heat). Brown the meat in a cast iron pan over high heat in butter or olive oil for 90 seconds on each side. Remove from the pan and cook, wrapped in aluminum foil, for exactly 30 minutes. Serve on warmed plates. Serve with mashed potatoes or French fries.