Fillet Steaks with Red Wine Pepper Sauce

For the sauce, put the beef stock in a saucepan and boil it to about half. Remove the skin from the onions and cut them into wedges. Coarsely crush the peppercorns in a mortar.

For the meat, preheat the oven to 120 °C, placing an ovenproof dish on the broiler on the middle rack. Cut the beef fillet into 4 slices (fillet steaks). Heat a roasting pan and pour in the oil.

Dry the fillet steaks, season lightly with salt and sear in the hot oil for about 2 minutes on each side. Place in the ovenproof dish and cook in the oven for 10-15 minutes. If necessary, check the core temperature with a meat thermometer (55-60 °C is perfect).

Sauté the onion slices briefly in the pan in the drippings of the steaks. Extinguish with red and port wine, add the rosemary sprig and the pepper mixture, boil the liquid to about half. Pour the reduced stock and cook the sauce for about 0 minutes. Remove the sauce from the stove and strain through a fine sieve. Put it back into the saucepan.

Cut cold butter into pieces. Stir the butter into the sauce, add 2 tsp of pickled green peppercorns to taste and season the sauce with fleur de sel and ground pepper. Serve with the steaks. Serve with rosemary potatoes, for example.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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