Beef fillet with pepper cream sauce

Ingredients for 2 servings:

• 650 g beef fillet(s)
• 2 tbsp clarified butter
• 2 tbsp brandy or cognac, e.g. Chantré
• ½ cup whipped cream, approx. 100 g
• 1 pack of sauce powder (cream sauce)
• 10 peppercorns or more, depending on taste
• salt and pepper
• possibly herbal mixture, e.g. anchor herb

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

It’s best to take the meat out of the fridge one hour before cooking. Mix the cream sauce according to the package instructions. Cut the meat into steaks about 2 cm thick and rub them very thinly with oil on both sides. Season with salt and pepper. Preheat the oven to 80°C (top/bottom heat). Heat a little clarified butter (about 2 tbsp) in a large pan. When the lard is nice and hot, sear the fillets on both sides for about 3 minutes, turning the meat only once. This will give the meat a beautiful color and roasted aromas. Then place the fillets on a large plate. Use only tongs to turn and lift. Do not use a fork or the tip of a knife, as otherwise the meat juices will run out. Place the plate with the meat in the oven until the sauce is ready. To make the sauce, deglaze the pan with the hot lard and meat juices with the cognac or flambé. Add about 10 peppercorns. Deglaze with the cream and bring to a boil. When the cream is nice and foamy, add the prepared cream or cream sauce and bring to a boil. Season with salt and pepper. I also like to add some dried herb mix. You can, of course, also add fresh herbs (e.g., parsley, rosemary, etc.). If you prefer something spicier, you can also use a little chili powder or simply add more pepper. Then remove the meat from the oven and divide it among the plates. Add the cooking juices to the sauce and stir them in. If the sauce is too thick, you can add a little cream or beef broth (if you have it on hand). Water also works. Finally, add the sauce to the meat. Serve with croquettes, potatoes, or even olive bread or ciabatta. And, of course, any kind of vegetables. The meat should be moist and tender, depending on its quality. The degree of doneness depends, of course, on the thickness of the meat and the cooking time. Add salt and pepper at the table so everyone can season to taste.