Beef fillet with rum

Name: Beef fillet with rum
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: italian
Ingredients: 500 g beef fillet; 50 g butter; 30 ml rum; 130 g liquid cream; q.s. salt; 2 teaspoons pepper whole pink peppercorns

4.7

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

Beef fillet

500 g

Butter

50 g

Rum

30 ml

Liquid cream

130 g

Salt

q.s.

Pepper (whole pink peppercorns)

2 teaspoons

Method

It takes 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

4 - Once it comes to a boil, add the rum and, tilting the pan, ignite the vapors (the classic flambé). As soon as the flame goes out, the cream will be ready

5 - Plate it by covering the fillet with the rum cream and a bit of pink peppercorn for decoration

Tip: I never salt the fillet during cooking. Remember to have salt on the table if someone wants to add it after cutting the meat. If you have flakes, it's perfect

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