Filetsteaks with Red Wine Sauce and Vegetables

Ingredients

• 4 beef filet steaks
• 1 Tbsp mixed peppercorns
• 30 g Butter
• 1 tbsp Vegetable oil
• 25 g butter
• 1 tbsp flour
• 2 tbsp ground beef broth
• 150 ml red wine
• 150 ml water
• 1 tbsp ground mustard
• 3 tbsp sour cream
• 350 g sugar snap peas
• 350 g yellow mini potatoes
• 2 tbsp butter
• Salt
• Pepper

Instructions

1. 1.

   Wash and pat dry the sugar snap peas and mini potatoes. Trim ends of snap peas, cut diagonally into wide pieces. Halve the potatoes and blanch both in boiling salted water for 8 minutes, then remove, shock in cold water and drain well.

2. 2.

   Wash and pat dry the meat. Sprinkle peppercorns on a plate, toss steaks in them. Heat butter and oil in a heavy pan and sear steaks each side 3 to 7 minutes (3 minutes rare, 5 medium, 7 well done).

3. 3.

   In a second pan melt butter, whisk in flour. Add ground broth, then deglaze with red wine and hot water. Bring to a boil, stirring until sauce thickens. Stir in mustard and simmer for another 2 minutes. Reduce heat, fold in sour cream. Toss vegetables in the butter, season with salt and pepper. Serve steaks with red wine sauce and vegetables.