Fillet steak with cognac-pepper-butter
easy
45 mins
45 mins
Ingredients
- 75 g soft + 1 tablespoon butter
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 2 TABLESPOONS Cognac or brandy
- 7-10 Tbsp coarse pepper, salt
- 1 medium onion
- 4-6 Stem(s) Thyme
- 600 g frozen green beans
- 4 Beef fillet steaks (approx. 150 g each)
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Mix 75 g butter, lemon zest, cognac, 1/2 teaspoon pepper and salt. Form butter into a roll (approx. 4 cm Ø) on a piece of aluminium foil. Chill for at least 30 minutes.
- 2
Peel and finely chop the onion. Wash the thyme and remove the leaves. Cook the frozen beans in boiling salted water for about 8 minutes
- 3
Pat the steaks dry and tie them into shape with kitchen string if necessary. Rub with pepper. Fry in hot oil for about 3 minutes on each side until brown. Then season with salt, wrap in aluminium foil and let it rest for 1-2 minutes
- 4
Heat 1 tablespoon of butter in the frying fat. Steam onion and thyme in it. Drain the beans and swivel them in it
- 5
Cut butter into 4 slices. Arrange steaks and beans, sprinkle with meat juice. Cover each with 1 slice of butter. Served with: Potato balls
- 6
Drink: dry red wine
- 7
Take it easy:
- 8
Allow fried steaks to rest briefly so that the meat juice is redistributed in the meat
Nutrition Facts
430 kcal
8 g
25 g
36 g
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