Ingredients
Equipment
Method
Preparing the beef fillet
- Preheat the oven to 60 °C (top and bottom heat) and place an ovenproof dish inside so that it warms up. Place the beef fillet medallions on kitchen paper and pat them dry thoroughly.
Searing the beef fillet
- Heat the oil and 1 tsp of the butter in a large, hot frying pan. It should sizzle when the meat goes in. Sear the medallions with the rosemary for approx. 2–4 minutes per side, depending on thickness, until well browned on the outside.
Keeping the meat warm
- Place the medallions in the preheated ovenproof dish. Cover loosely, for example with aluminium foil, and leave to rest and keep warm in the oven at 60 °C.
Making the pepper sauce
- Bring the veal stock to the boil in a wide pan and reduce by about half over medium heat. If making the sauce after searing meat, deglaze the pan juices with the stock first.
- Briefly soak the green peppercorns, drain and add to the pan.
- Pour in the Marsala, stir in the double cream and bring everything to the boil once. Simmer over medium heat until the sauce coats the back of a spoon.
- Turn the heat down to medium and gradually stir in the ice-cold butter cubes. Let the sauce simmer very gently so it thickens and becomes glossy and smooth.
- Season with salt and plenty of freshly ground pepper, and serve immediately.
Nutrition
Video
Notes
Without pan juices, the sauce lacks a bit of depth. You can make up for this with a finely chopped shallot sautéed in butter before adding the stock, or with a teaspoon of tomato purée.
If the sauce is too thin, simmer it a little longer. It keeps for 2 days in the fridge and regains its shine when reheated with a cold cube of butter. It doesn't freeze well, as cream-based sauces tend to separate when thawed.
If the sauce is too thin, simmer it a little longer. It keeps for 2 days in the fridge and regains its shine when reheated with a cold cube of butter. It doesn't freeze well, as cream-based sauces tend to separate when thawed.