Serves 1
Directions
- 1Salt the three pieces of fillet on both sides.
- 2Finely mince one large shallot.
- 3Bash up some peppercorns, not too fine.
- 4Pour the bashed peppercorns into a dish and even them out.
- 5Place the steaks in the peppercorns to encrust them, and reserve any leftover peppercorn.
- 6Add a little bit of butter and avocado oil to a pan.
- 7Cook the steaks for a couple of minutes on one side.
- 8Flip the steaks to see the nice crust.
- 9Add a little more butter to the pan.
- 10Cook the steaks for another couple of minutes on the other side.
- 11Remove the steaks to a baking tray.
- 12Place the steaks in a 375 degree oven for a couple of minutes to reach medium rare.
- 13To make the sauce, add some butter to a pan.
- 14Add some thyme to the pan and let it crackle.
- 15Add the remaining peppercorns and the minced shallot to the pan.
- 16Add a pinch of salt to the sauce.
- 17Remove the thyme from the pan.
- 18Cook the shallots for a couple of minutes until soft.
- 19Add some brandy to the pan (and you can light it on fire or not).
- 20Once the brandy has cooked out, add some beef stock and heavy cream.
- 21Add a shot of vinegar to the sauce.
- 22Cook the sauce for another couple of minutes.
- 23Add a touch of mustard to the sauce.
- 24Remove the steaks from the oven and let them rest.
- 25Pour the prepared sauce all over the top of the resting steak.
- 26Finish with some chives.
Ingredients
- 3 pieces fillet
- salt
- 1 large shallot, finely minced
- peppercorns
- a little bit butter
- avocado oil
- thyme
- brandy
- beef stock
- heavy cream
- a shot vinegar
- a touch mustard
- chives
Equipment
dishbaking trayoven
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