Another delicious French classic! For two servings:
2 Filet Steaks (200 grams each)
Peppercorns crushed coarsely with a pot or with a mortar
Salt
2 shallots or one small red onion diced
200-300 milliliters of beef broth
100 milliliters of heavy cream
A few pads of butter
A few splashes of Cognac (if you’re feeling dangerous)
-Set your oven to 160 degrees Celsius/320 degrees Fahrenheit.
-Salt and pepper your filets as shown in the video.
-Sear your meat in a HOT pan, starting with the non-peppercorn crust on top. About 2 minutes on each side.
-Make sure you add some butter to the meat after turning it over to the peppercorn crust side and douse/sauté with the melted butter.
-Before putting in the oven, make sure you get a sear on all sides of the filet, taking a good few seconds for each.
-Put in pre-heated oven for at least 10 minutes. Check then with a thermometer and leave in oven until 56 degrees Celsius is reached (medium rare). Mine took 15 minutes.
Medium stars at 60, but I wouldn’t go any higher than that with filets!
-While steaks are in the oven, use the beef juice in the pan to make your cream sauce. Start with the diced onions, then some more beef stock/broth and then the cream. The stock and the cream will have to reduce for about 10 minutes.
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This video was part one of a two-part series. The second part will be potato au gratin, a recipe I got from the great German video channel @FelicitasThen Danke für das Rezept für Kartoffelgratin, Frau Then! Link dazu: https://youtu.be/NMiuu3v76cE?si=-sUwV7J_FFt8fASR
Bon appetit à tous et Merci! -Jan
1 Comment
Steak in the oven? Im going to give that a try. Looks rather delicious