Filet steak with green pepper
TIME: 20 min
DIFFICULTY: medium
SERVINGS: 4
INGREDIENTS
- 1 cup of Well Concentrated Rich Roast Stock
- 4 beef medallions weighing 150 g each
- 30 g green peppercorns in brine (drained)
- 20 g butter
- 1-2 spoons of extra virgin olive oil
- 3-4 spoons of whisky or brandy
- 200 g fresh cream
PROCEDURE
Heat a pan well with the butter and oil. Add the medallions and cook as preferred. Remove the meat from the pan and keep hot. Increase the heat and deglaze the pan with the whisky or brandy. Add the green peppercorns, a cup of Well Concentrated Rich Roast Stock and the cream. Leave to cook and thicken until it reaches the right creamy consistency. Pour the sauce on the medallions and serve.
