Beef fillet in Pernod cream sauce

Ingredients for 10 servings:

• 1 ½ kg beef fillet(s)
• 0.6 liters of meat broth
• 0.2 liters of cream
• 3 cl Pernod
• 2 sprigs rosemary
• 2 sprigs of thyme
• 1 jar peppercorns, green
• 3 tbsp olive oil
• Salt
• black pepper
• Cornstarch, for binding

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

The cream sauce gets a very special touch from the Pernod

Wash the meat, pat dry, season with salt and pepper, and place in the oven at 80°C for 45 minutes. Then sear briefly and vigorously. Combine the meat broth and Pernod in a saucepan, add the green pepper, rosemary, and thyme, bring to a boil for 5 minutes, then let it simmer. Add the cream. Season with salt and pepper. Bring to a boil again shortly before serving, add the olive oil, and thicken lightly. Before thickening, add the remaining juices from the beef fillet.