Beef filet with Green Peppercorn with German Spätzle and Glazed Carrots
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Unrated
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 people
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Course
Main Course
Beef filet with Green Peppercorn with German Spätzle and Glazed Carrots
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 beef filet steaks
- 2 tbsp butter
- 1 onion medium, chopped
- 3 tbsp green peppercorn
- 150 ml veal bouillon
- 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.
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