Filet mignon with peppercorn sauce

Name: Filet mignon with peppercorn sauce
Ingredients: 400 g beef filet mignon (2 thick steaks); 1/2 teaspoon coarse salt; 1 teaspoon white and black peppercorns; 15 g margarine; 30 ml whiskey or cognac; 100 ml Knorr Natur liquid concentrate for sauces; 30 ml cold water; 15 g unsalted butter; 400 g potatoes; 500 ml sunflower oil for frying

Meat - Filet mignon with peppercorn sauce by Atena N. - Recipia

Crushed peppercorns are pressed onto both sides just before cooking, and the filet mignon with peppercorn sauce is seared for 1.5-2 minutes on each side. The butter brings the whiskey together into a thick sauce, with the white and black peppercorns still visible, while the meat stays tender; I leave the crushed peppercorns fairly coarse, so there are little pieces. Prep: 15 minutes. Cook: 16 minutes. Total time: 31 minutes. Serves: 2. About 750 kcal and 46 g protein per serving.

Ingredients

400 g beef filet mignon (2 thick steaks)
1/2 teaspoon coarse salt
1 teaspoon white and black peppercorns
15 g margarine
30 ml whiskey or cognac
100 ml Knorr Natur liquid concentrate for sauces
30 ml cold water
15 g unsalted butter
400 g potatoes
500 ml sunflower oil for frying

Preparation

1. Peel the potatoes and cut them into fries. Heat 500 ml sunflower oil to 175°C and fry the potatoes for 9 minutes, until golden. Lift them onto paper towels. 2. Pat the meat dry with paper towels. Coarsely crush the peppercorns and sprinkle them with 1/2 teaspoon coarse salt over both sides, then press them gently onto the meat. 3. Heat 15 g margarine in a nonstick pan. Fry the steaks for 1.5 minutes on each side for rare or 2 minutes on each side for medium. They should be browned on the surface. 4. Take the pan off the heat, pour in 30 ml whiskey or cognac and carefully flambé for about 1 minute, until the flame goes out. 5. Mix 100 ml Knorr Natur liquid concentrate with 30 ml cold water and pour it into the pan. Cook for 2 minutes, shaking the pan, until the sauce thickens. Add 15 g unsalted butter, shake the pan again and turn off the heat when the sauce reaches the right consistency. 6. Put the meat on plates and pour the sauce over it. Serve with the fries.

Notes

Butter contains dairy; thick slices of beef round can replace the filet, but the cooking time depends on their thickness. Keep the meat and sauce separately in the refrigerator for up to 3 days, then reheat the sauce slowly. Steaks of similar thickness cook more evenly, while thinner ones need to come off the heat sooner. If the sauce is too salty, thin it with 15 ml cold water; for an alcohol-free version, replace 30 ml whiskey or cognac with 30 ml beef stock. I serve it with fries.