Beef Fillet with Green Pepper Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g beef fillet (s)
- 1 glass green pepper, drained
- 1 cup cream
- 1 cup crème fraîche
- 100 ml beef stock
- 1 pinch (s) salt
- 2 teaspoons, heaped black pepper, ground in a mortar
- 1 teaspoon, heaped tomato paste
- 1 shot cognac or whiskey
- 1 dash Worcester sauce
- some butter
- possibly olive oil
Print Recipe
Pin Recipe Instructions
- For the sauce, heat the butter in a small saucepan, add crushed black pepper and lightly roast. Deglaze with cognac or whiskey, add the cream, beef stock, green pepper, tomato paste, Worcester sauce and creme fraîche and bring to the boil briefly. Simmer gently for 1 - 1.5 hours, stir several times.
- It is best to use organic beef fillet or fillet from a good butcher. Take the meat out of the fridge half an hour before searing. Season with salt and pepper, rosemary and paprika, leave to stand.
- After the sauce has cooked for approx. 45 minutes, heat the oven to 80 ° C (top /). Fry the meat in a cast pan over high heat in butter or olive oil for 90 seconds on each side.
- Remove from the pan and wrap in aluminum foil and cook for exactly 30 minutes. Serve on warmed plates. This goes well with mashed potatoes or French fries.
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