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Beef Fillet with Green Kampot Pepper Sauce
(0)
15 min
Under an hour
Knuspr-Küche
Ein absoluter Klassiker der Steakhausküche: Saftiges Rinderfilet trifft auf eine samtige, cremige Sauce aus grünem Kampot-Pfeffer. Die Kombination aus feiner Schärfe, einem Schuss Whiskey und zartem Fleisch sorgt für ein exquisites Geschmackserlebnis, das in nur 15 Minuten auf dem Tisch steht. Perfekt für ein besonderes Abendessen zu Hause.
Preparation method
Season the beef fillet generously with salt and freshly ground black pepper.
Heat olive oil strongly in a pan. Sear the steak on both sides until the desired doneness is reached. Remove the meat from the pan and let it rest.
Deglaze the pan drippings with whiskey and let the alcohol evaporate completely. Reduce the heat, add whipping cream and the green Kampot pepper. Finally, stir in the cold butter in small cubes until the sauce thickens and shines.
Chef's tip
For a particularly shiny sauce, stir in the butter only at the very end and do not let the sauce boil afterwards.
200 min
Masterpiece
