fillet steak & pepper sauce

This recipe is best with:

 

Ingredients

  • 500g Fillet steaks

  • 1 tbsp. oil

  • 4 shallots

  • 125ml white wine

  • 125ml chicken stock

  • 3 tsp. Freshly ground Cape Culinary black pearl peppercorns

  • ½ tsp. Cape Culinary white wine mustard

  • 150ml creme fraiche

  • Cape Culinary Foods freshly ground natural sea salt


Preparation

  • In a frying pan, brown the fillet steaks in 1 tbs of oil, remove and keep warm.

  • Add to the pan, 4 finely chopped shallots (or one small onion) and cook until soft.

  • Add to the pan 125ml white wine and 125ml chicken stock.

  • Add the meat, cover and cook for 30 minutes until the meat is tender, again
    remove the meat and keep warm.

  • Boil the liquid quickly until it is reduced by half, stir in 3 tsp lightly crushed
    Rainbow peppers, 1 tsp mustard, salt and 150ml creme fraiche.

  • Cook for a minute to thicken and pour over the meat.

Serve with boiled potato and sour cream with chives.