Rinderfiletsteak mit Pfefferrahmsauce

Main Dishes, Sauces

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Ingredients for 4 portions
  • 4 Beef fillet steaks à 7.05 oz
  • Salt
  • Black pepper, freshly ground
  • Vegetable oil, to fry
  • 50 g Butter
  • For the sauce
  • 250 g QimiQ Sauce Base
  • 50 g Butter
  • 1 tsp Red pepper corns, crushed
  • 0.5 tsp Green peppercorns, crushed
  • 1 pinch(es) Sugar
  • 125 ml Red wine
  • 2 cl Brandy
  • 1 tsp Balsamic vinegar
  • 100 ml Vegetable stock, or water
  • 2 tbsp Tomato ketchup
  • Salt
Season the beef fillets steaks with salt and pepper and pan fry in hot oil on both sides. Add half of the butter and allow to fry until the steaks have a nice colour.
Remove the steaks from the pan and allow to rest.
For the sauce: Add the butter and peppercorns to the pan and heat lightly. Add the sugar and caramelize. Douse with the red wine and add the brandy and Balsamic vinegar. Allow to reduce by half.
Add the QimiQ Sauce Base and vegetable stock (or water) and bring to a boil. Add the tomato ketchup and season to taste with the salt.
Finish the cooking process of the steaks in a preheated oven at 350 °F for approx. 7-10 minutes.
Serve the beef fillet steaks with the peppercorn sauce.