| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
For the beef
- 1 beef fillet 1 kg
- 2 case soft butter
- 2 case mixed peppers
For the sauce
- 15 cl Veal instant background
- 10 cl whipping cream
- 1 tsp mixed peppers crushed
Ingredients
For the beef
For the sauce
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Instructions
Prepare meat
- Preheat the oven to Thermostat 7 / 210°.
- Take the butter and meat out of the refrigerator.
- Crush the mixed peppers. Work the butter to soften it.
- Badigeonner le filet de bœuf de beurre mou, le saupoudrer de sel fin et ensuite, le rouler délicatement dans les poivres concassés pour le "paner".
- Cook the beef fillet for around 20 minutes, then remove it from the oven and let it rest for 10 minutes, wrapped in a sheet of aluminum foil.
Prepare the sauce
- Place the cooking dish over a low heat, then deglaze it with the veal stock, removing the cooking juices.
- Then add the whipping cream, a little salt, the mixed crushed peppers and leave to thicken for 3 minutes.
Service
- Serve the pepper-breaded fillet with the pepper sauce.
Accompaniment suggestion: Oven-fried apples
- Wash 1 kg of medium potatoes (Charlotte) with the skin, cut them in half lengthwise. On a sheet of baking paper placed on the oven tray, pour oil and sprinkle a little fleur de sel and Espelette pepper. Place the potatoes, flesh side down against the sheet of paper. Place in the bottom of the oven and cook for 30 minutes.
Recipe Notes
Needless to bard beef tenderloin.
With this recipe, we recommend:
Pinot Black Altitude 333
