Beef fillet with peppercorn sauce and mash

Ingredients for 4 portions

• 800 gBeef tenderloin, cut into 4 medallions, 3 cm thick
• to tasteSalt
• 1 tbspBlack pepper, whole peppercorns, coarsely crushed
• 1 tbspButter, for frying
• 1 tbspRapeseed oil, for frying
• 100 mlWhite wine
• 200 mlDouble cream

On the side

• 1 kgPotato, floury
• 2 tbspButter, for the mash
• 200 mlMilk
• to tasteNutmeg

Method

1. Peel the potatoes and cut them into even pieces. Put them in a pan of cold salted water and bring to the boil.
2. Boil the potatoes until very tender, about 20 minutes.
3. Coarsely crush the peppercorns in a mortar or with the base of a saucepan. Pat the meat dry, season with salt and press half the pepper onto both sides.
4. Drain the potatoes and mash them with the butter and hot milk until smooth. Season with salt and nutmeg and cover to keep warm.
5. Heat the butter and oil in a frying pan over a high heat. Sear the medallions for 3–4 minutes a side so they stay pink inside, or a little longer if you prefer them more done. Transfer to a warm plate.
6. Lower the heat, pour the wine into the pan and scrape up the browned bits. Let it bubble for 1 minute, then add the cream and the rest of the pepper and simmer for 3–4 minutes, until thickened. Return the meat and its juices to the pan and turn it in the sauce.
7. Serve the meat with the sauce and the mash.

More recipes

• Beef milanesas with mash50 min · ≈ $ 6.150/port.
• Asado – grilled short ribs, flank and sausages with mixed salad2 h
• Churrasco – pan-fried rump steak with mixed salad30 min · ≈ $ 5.100/port.
• Milanesa napolitana – breaded beef with tomato, ham and cheese, with mash55 min · ≈ $ 6.750/port.