Fillet steak in colourful pepper sauce with ham crispy rolls

Name: Fillet steak in colourful pepper sauce with ham crispy rolls
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 pack of Strudel, filo or yufka dough (250 g, 10 sheets each 30 x 31 cm; refrigerated shelf); 50 g Butter; 1.5 kg green asparagus; 1 Shallot; 1 TABLESPOON colourful peppercorns (e.g. black, white; 7-10 Tbsp green and pink); 200 g air-dried ham (in thin slices); 7-10 Tbsp salt, pepper, sugar; 4 Beef fillet steaks (approx. 150 g each); 2 TABLESPOONS Oil; 4 TABLESPOONS Cognac (alternatively 4 tablespoons white wine); 400 ml Beef stock (glass); 200 g Fresh cream; 1 collar Tarragon; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 pack of Strudel, filo or yufka dough (250 g, 10 sheets each 30 x 31 cm; refrigerated shelf)
50 g Butter
1.5 kg green asparagus
1 Shallot
1 TABLESPOON colourful peppercorns (e.g. black, white
7-10 Tbsp green and pink)
200 g air-dried ham (in thin slices)
7-10 Tbsp salt, pepper, sugar
4 Beef fillet steaks (approx. 150 g each)
2 TABLESPOONS Oil
4 TABLESPOONS Cognac (alternatively 4 tablespoons white wine)
400 ml Beef stock (glass)
200 g Fresh cream
1 collar Tarragon
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. In the meantime melt butter and line two baking trays with baking paper. Wash the asparagus and cut off the woody ends. Peel and finely dice the shallot.
2
Lightly crush the peppercorns in the mortar. If you don't have a mortar: Put pepper in a freezer bag, close the bag and roll a roll of dough over it.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). For the ham crispy snacks, take 2 sheets of dough from the package and unroll (freeze the rest). Spread the dough sheets with melted butter and cover with ham.
4
Cut each sheet of dough in half lengthwise and crosswise with a sharp knife, then cut each square into 4 triangles. Distribute the 32 triangles on the plates.
5
Meanwhile, cook the asparagus in boiling salted water with 1 teaspoon sugar for 6-8 minutes. Bake the ham triangles in the hot oven for about 4 minutes each.
6
Pat the steaks dry. Heat oil in a pan. Fry the steaks in it over a high heat for about 1 minute. Switch down to medium heat. For a pink steak (medium), continue frying for 2-3 minutes on each side.
7
Season with salt and pepper. Remove, wrap in aluminium foil and leave to rest.
8
For the pepper sauce, sauté the shallot in the hot frying fat in the pan. Briefly roast the crushed pepper with it. Deglaze with cognac and stock. Simmer briefly at medium heat. Stir in crème fraiche, bring to the boil again.
9
Wash the tarragon and dab dry. Remove the leaves and chop finely. Stir into the sauce. Season to taste with salt. Drain the asparagus. Arrange steaks with asparagus, crispy dumplings and sauce.