Fillet steak with rhubarb sauce

Name: Fillet steak with rhubarb sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Rhubarb (e.g. raspberry rhubarb); 2 TABLESPOONS Butter; 2-3 TABLESPOONS Sugar; 3-4 Tbsp White wine vinegar; 1 TEASPOON pickled green; 7-10 Tbsp Peppercorns; 4 Beef fillet steaks (approx. 150 g each); 4-5 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 stem(s) Thyme; 1 Garlic clove; 8 discs Baguette; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Rhubarb (e.g. raspberry rhubarb)
2 TABLESPOONS Butter
2-3 TABLESPOONS Sugar
3-4 Tbsp White wine vinegar
1 TEASPOON pickled green
7-10 Tbsp Peppercorns
4 Beef fillet steaks (approx. 150 g each)
4-5 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 stem(s) Thyme
1 Garlic clove
8 discs Baguette
7-10 Tbsp Aluminium foil

Directions

1
Clean, wash and thinly slice the rhubarb. Bring butter, sugar and vinegar to the boil. Simmer at low heat for about 5 minutes. Add rhubarb and peppercorns, bring to the boil again. Remove the pot from the heat, cover and let it simmer for 3-4 minutes.
2
In the meantime dab steaks dry. Heat 2 tablespoons of oil in a frying pan. Fry the steaks for 2-3 minutes on each side. Season with salt and pepper and remove. Wrap in aluminium foil and let it rest for about 10 minutes.
3
Wash and chop the thyme and add to the rhubarb. Season to taste with salt and pepper.
4
Press the garlic clove flat and fry in 2-3 tbsp. oil. Fry the baguette slices on each side until golden brown. Arrange steaks and rhubarb sauce. Add garlic bread.