Fillet Steak au Poivre

with Green Beans
We love this French classic for its simplicity in both flavour and preparation.
Cals 1207 · Prot 76 · Carbs 72 · Fat 70
Gourmet
Family-Friendly
Try Hello Chef Now
30 min
photo
We love this French classic for its simplicity in both flavour and preparation.
Cals 1207 · Prot 76 · Carbs 72 · Fat 70
Gourmet
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Steak
Fillet steak
500 Grams
Black peppercorns
10 Grams
Salt
1 Tsp
Vegetable oil
2 Tbsp
Shallots
1 Piece
Plain flour
10 Grams
Water
150 ML
Soy sauce
20 ML
Capers
20 Grams
Sour cream
60 Grams
Garlic beans
Green beans
250 Grams
Fresh chives
15 Grams
Garlic cloves
1 Piece
Salted butter
50 Grams
Fries
Potatoes
600 Grams
Vegetable oil
2 Tbsp
Salt
1 Tsp

Tips for fussy eaters

Skip step 2 if you can't handle all the heat from the pepper!

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

photo

1 Bake fries

Remove the steaks and butter from the fridge. Preheat oven to 200°C/180°C fan. Slice the potatoes (skins on) into fries. Add the fries to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the fries until coated. Bake for 30 min or until golden and crisp.
photo

2 Coat steak

Meanwhile, crush the black peppercorns in a pestle and mortar and add them to a plate with a generous pinch of salt. Pat the steaks dry before turning them in the pepper. Press down firmly to make the pepper stick. Set aside.
photo

3 Prep butter and vegetables

Peel and finely slice the shallots. Trim the green beans. Finely chop the chives. Peel and mince the garlic. Mash the chives and garlic with the butter - this is your garlic butter.
photo

4 Fry steak

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 10 min. Once rested, season generously with salt and pepper. Reserve the pan and don't wash it.
photo

5 Make sauce

Return the pan to a medium heat and, using a spatula, release any bits that may have stuck to bottom. Add the shallots and cook for 3 min. Add the flour and cook for 1 min. Add the measured water, soy sauce, capers and sour cream. Simmer for 2-3 min.
photo

6 Cook green beans

Meanwhile, boil the green beans in pot of salted boiling water for 3-4 min until tender. Drain once tender, place in a serving bowl and top with the garlic butter. Serve alongside the potatoes, cream sauce and the rested fillet steaks.

Tips for fussy eaters

Skip step 2 if you can't handle all the heat from the pepper!

Pro tip

The resting of the steak is as important as the frying of the steak. It sets the meat's juices and allows the fibers to relax, leaving the end result more tender and your plate less messy.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

More recipes like this

Loaded Beef Nachos with Jalapeno
and Sour Cream
Salmon Tikka Masala
with Quinoa
Spinach and Parmesan Chicken
with Baked Vegetables
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy