Beef fillet in pepper coating

Ingredients for 4 servings:

• 800 g beef fillet(s) in one piece (the middle cut, preferably Argentinian)
• 1 tbsp peppercorns
• 1 tsp sea salt, coarse
• 500 ml beef broth (instant)
• ½ cup crème fraîche

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

with a pepper sauce and side dish

Grind 1 tablespoon of pepper and 1 teaspoon of salt in a mortar, place on a plate, and toss the fillet in it. Sear the fillet for 2 minutes on each side, then place in the oven at 175°C for about 25 minutes (use a meat thermometer). Once the fillet is in the oven, add 500 ml of stock to the pan and bring to a boil. Continue to simmer gently, adding a little more pepper if necessary, and reduce the heat to low. Stir in half a cup of crème fraîche, thicken slightly, and season with salt and pepper if necessary. Carve the beef fillet (add the cooking juices to the sauce and mix) and serve with fries or croquettes and the peppercorn sauce. Be careful, it tastes very peppery. If you don’t like that, don’t try this recipe.