Summary

Ingredients

• 2 beef fillet steak (s), well hung, approx. 4 - 5 cm thick
• Sage leaves, fresh
• 2 sprigs lemon thyme
• 2 sprigs rosemary
• Sea salt and black pepper from the mill
• 2 tablespoon peppercorns, green, in brine
• 3 tablespoon olive oil
• 1 tablespoon butter

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Instructions

1. The alpha and omega of the fillet steak is that it is really well hung.
2. I take the meat out of the refrigerator about 1 hour before preparation so that it can reach room temperature.
3. Preheat the oven to 80 ° C fan oven.
4. Place the sage leaves all around the side of the steaks and tighten all around with a butcher`s thread. This is also good so that the meat doesn`t come apart when frying.
5. Let a pan - can also be a grill pan - get hot with olive oil and butter. Salt and pepper the steaks on both sides. Put in the pan, sprigs of thyme and rosemary and also the green peppercorns. Let both sides sear for about 2 minutes until they have browned nicely. Turn only once. Then put in the oven.
6. Tip: I then put my core temperature probe in a steak and this is the ideal time for my medium beef fillet.
7. I can warmly recommend a core temperature probe for something like that. I use this for a lot, such as roasting. So you don`t risk that it is still too bloody or too through. The time in the oven depends on how cooked you want it to be and the thickness of the meat. With a thickness of 4 cm I need about 15 - 20 minutes in the oven.
8. When ready, serve immediately on preheated plates. I also add the thyme and rosemary sprigs, as well as the green peppercorns.
9. It`s quick and easy, and when combined with the sage leaves, it creates a completely different taste.