Beef fillet with rum
5.0
You can never go wrong with filet. This is a reimagining of the classic green peppercorn sauce, but I hope I've modified it just enough not to be accused of being a '90s nostalgic. Perhaps one of the simplest and quickest recipes I've ever made, but believe me, it's excellent and quite impressive
Yield:
2 servings
Total time:
15 min
Preparation time:
5 min
Cooking time:
10 min
Difficulty:
Cost:
Tools:
Stove, Pan
Weight per serving:
360 g
Energy:
780 Kcal
Carbohydrates:
8 g
Fats:
56 g
Proteins:
53 g
Rugby:
1 h 5 min
Allergens:
Milk
Diet:
Gluten-free, Ketogenic, High-protein
Pairing:
Chianti
Occasion:
Romantic dinner
Ingredients
Portions for 2 servings
2
Directions
It takes 5 steps in 15 min
1 -
Place a skillet, preferably non-stick, on high heat. Add the butter and let it melt. Once it's heated (it should almost reach the smoking point), add the fillets
2 -
Let them cook on high heat for just a few minutes until they form a crust, then flip them over. Once they are cooked, remove them and keep them warm
Tip:
As far as I'm concerned, the fillet must be served rare. Without a professional kitchen flame, the trick is to cook them right after taking them out of the fridge; the cold in the center will help prevent overcooking, but be careful not to serve them cold either
3 -
In the same skillet where the fillets were cooked, add the pink peppercorns, a bit of salt, and the cream, then bring it to a boil
Cost
Unfortunately, the raw material is expensive, undoubtedly one of the most costly cuts of beef. Each portion, although generous, comes to around ten euros
Health
The fillet is a lean cut, but the cream adds richness to the dish. Don't overdo it with the sauce, and you can indulge in seconds
5.0
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