Description
Genießen Sie Filet Mignon mit cremiger Pfeffersauce – ein exquisit zubereitetes Gericht, das mit zartem Rinderfilet, einer würzigen Pfeffersauce und einer luxuriösen Crème fraîche-Note begeistert. Perfekt für besondere Anlässe und festliche Dinner! Lernen Sie, wie Sie dieses elegante Rezept einfach zu Hause nachkochen können.
Ingredients
- For the Filet Mignon:
-
4 Filet Mignon Steaks (170–225 g each)
-
1 tsp coarse sea salt
-
1 tbsp peppercorns (e.g., black or green peppercorns)
-
1 tbsp vegetable oil
-
2 tbsp butter
-
2 cloves garlic, crushed
-
2–3 sprigs fresh thyme
- For the Pepper Sauce:
-
2 tbsp butter
-
1 shallot, finely diced
-
2 tsp coarsely cracked black peppercorns
-
2 cloves garlic, finely chopped
-
3 tbsp flour
-
1 tsp Dijon mustard
-
1 tbsp Worcestershire sauce
-
3 cups (710 ml) low-sodium beef broth
-
½ cup (120 ml) crème fraîche
-
Kosher salt, to taste
Instructions
-
Prepare the Steaks: Take the steaks out of the fridge 20–30 minutes before cooking to reach room temperature. Pat dry with paper towels and season generously with salt and freshly ground black pepper.
-
Sear the Steaks: Heat vegetable oil in a heavy pan (preferably cast iron) over medium-high heat until shimmering. Add the steaks and sear for 2–3 minutes on each side, without moving them, to develop a golden-brown crust. Sear the edges with tongs to crisp the fat. Remove the steaks and set aside.
-
Prepare the Pepper Sauce: In the same pan, melt butter and sauté shallots with a pinch of salt until softened (about 1 minute). Add garlic and cracked peppercorns, cook for 30 seconds until fragrant. Stir in flour, Dijon mustard, and Worcestershire sauce, and cook for 1 minute.
-
Slowly add the beef broth, stirring constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 10 minutes. Stir in crème fraîche and simmer for another 5 minutes until the sauce thickens.
-
Rest the Steaks: Place the steaks on a plate, cover with foil, and let them rest for 7 minutes to redistribute the juices.
-
Serve: Place steaks on warmed plates and generously pour the pepper sauce over the top. Garnish with fresh herbs if desired, and serve.
Notes
-
Storage: Leftover steaks can be stored in an airtight container in the fridge for up to 3 days.
-
Reheating: Reheat steaks in a pan over medium heat until warmed through. Gently warm the sauce in a small pot, adding a little broth or water if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: European (French)
