Heat a pan very well and add olive oil. Sauté beef fillet in all sides well, adding salt.
When the fillet gets a nice colour, add glove of garlic, thyme, rosemary and butter. Lower temperature and with a spoon keep pouring melted butter all over the fillet until you get a nice caramelized dark colour.
Take meat out of the pan and let to rest for 4-5 minutes while you make the pepper sauce.
In the same pan, where you cooked the meat, whip the surface with kitchen paper and add chopped onion and mixed pepper corns.
Reduce with wine and Worcestershire sauce and slowly thicken it with butter.
Ingredients
220 g beef fillet
2-3 tbsps olive oil
1 clove of garlic
1 sprig of thyme
Fresh rosemary
60 g butter
100 ml red wine
10 g mixed pepper corns
1 tbsp worcestershire sauce
1/2 white onion
Salt
1 tbsp English mustard
Chives
Method
Heat a pan very well and add olive oil. Sauté beef fillet in all sides well, adding salt.
When the fillet gets a nice colour, add glove of garlic, thyme, rosemary and butter. Lower temperature and with a spoon keep pouring melted butter all over the fillet until you get a nice caramelized dark colour.
Take meat out of the pan and let to rest for 4-5 minutes while you make the pepper sauce.
In the same pan, where you cooked the meat, whip the surface with kitchen paper and add chopped onion and mixed pepper corns.
Reduce with wine and Worcestershire sauce and slowly thicken it with butter.
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