Fillet steak with cognac butter
very easy
60 mins
60 mins
Ingredients
- 80 g + 2 tablespoons soft butter
- 2 TABLESPOONS Cognac
- 1/2 TEASPOON grated organic lemon peel
- 7-10 Tbsp Salt
- 7-10 Tbsp coarse steak pepper
- 1 (450 g) Bag of frozen potato balls
- 500 g Frozen green beans
- 2 Shallots
- 2 stem(s) Thyme
- 4 Beef fillet steaks (à approx. 180 g; approx. 5 cm thick)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). For the cognac butter, mix 80 g butter, cognac and lemon zest. Season with salt and pepper. Put butter on a piece of foil and form into a roll (approx. 4 cm Ø), chill for approx. 30 minutes.
- 2
Place potato balls on a baking tray and bake in the oven for 20-24 minutes. Turn from time to time. Cover and cook frozen beans in boiling salted water for 12-15 minutes. Peel and finely dice shallots.
- 3
Wash the thyme, dab dry and remove the leaves. Drain the beans. Heat 2 tablespoons of butter. Sauté shallots in it. Sauté the beans and thyme. Season with salt and pepper. Keep beans warm.
- 4
Pat the fillet of beef dry. Tie into shape with kitchen twine. Heat the oil in a frying pan. Fry the steaks in it for 1 minute on each side, then continue to fry for 3-4 minutes on each side at medium heat for a pink steak (medium).
- 5
Season with salt and pepper. Wrap in foil and let it rest for about 5 minutes.
- 6
Wrap the cognac butter from the foil and cut into slices. Place on the steaks and melt. Serve with beans and potato balls.
Nutrition Facts
690 kcal
36 g
42 g
38 g
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