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Beef filet with Green Peppercorn with German Spätzle and Glazed Carrots

Course Main Course
Cuisine French, German
Keyword peppercorn sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people

Equipment

Ingredients

  • 2 beef filet steaks
  • 2 tbsp butter
  • 1 onion medium, chopped
  • 3 tbsp green peppercorn
  • 150 ml veal bullion
  • 150 ml cream
  • 4 cl cognac
  • salt

Instructions

  • Preheat the oven to 60 degrees.
  • Take an iron pan and fry the steaks on butter each side for 3-2 minutes.
  • Add extra butter and chopped onion. Stir.
  • After the butter melted add the green peppercorns.
  • Pour cognac over the meat, onions and peppercorns. Take a long lighter and flambe the steaks. Don't worry, the alcohol will evaporate immediately, but the nice cognac flavour will stay.
  • Wrap the steaks with cooking foil and put into the oven for 5 minutes.
  • Add veal bullion, cream and salt to the same pan.
  • Let it simmer until the steaks are ready. Use beurre manier, if you are unhappy with the consistency of the sauce. 
  • Take the steaks out of the oven and pour the juice from them into the pan. Mix the sauce very well and serve immediately.