Fillet steak with pepper cream sauce
easy
30 mins
30 mins
Ingredients
- 500 g Carrots
- 7-10 Tbsp Salt
- 4 Beef fillet steaks (approx. 150 g each)
- 4 small thin twigs rosemary
- 10 Stem(s) Thyme (approx. 1/2 bunch)
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 50 ml dry white wine
- 200 ml Vegetable broth (instant)
- 200 g ribbon noodles
- 1 TEASPOON green pickled peppercorns
- 75 g Whipped cream
- 1 TABLESPOON Sauce thickener
- 1 TABLESPOON Butter
- 7-10 Tbsp Sugar
- 7-10 Tbsp Kitchen yarn
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel, wash and cut the carrots diagonally into pieces. Blanch carrots in salted water for about 4 minutes, then rinse under cold water. Wash the steaks, dab dry and tie them round with kitchen twine, tying one stalk of thyme and one of rosemary.
- 2
Heat the oil in a frying pan. First season the steaks with salt and pepper, then fry them in the pan from both sides. Place the steaks in an ovenproof dish, deglaze the meat with white wine and stock and set aside.
- 3
Cook the steaks in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-6 minutes. Cook pasta in boiling salted water according to package instructions. Add peppercorns and cream to the sauce and simmer for 2-3 minutes.
- 4
Wash 6 stalks of thyme, dab dry and roughly chop the leaves of 3 stalks. Wrap the steaks in aluminium foil and let them rest. Season the sauce with salt and a little pepper, thicken with sauce thickener and bring to the boil again.
- 5
Melt butter, toss carrots in it for 1-2 minutes and season with salt, pepper and some sugar. Add the thyme leaves at the end. Drain the noodles. Arrange noodles, carrots, steaks and sauce, garnish with thyme.
Nutrition Facts
520 kcal
45 g
19 g
39 g
More Delicious Recipes
