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Ingredients
Fillet Steak with Red Wine Sauce and Vegetables
- For the steak
- 4 Steak fillet
- 1 Tbsp white peppercorns
- 30 grams butter
- 1 Tbsp vegetable oil
- For the sauce and vegetables
- 25 grams butter
- 1 Tbsp Pastry flour
- 2 Tbsps instant powdered Beef broth
- 150 milliliters Red wine
- 150 milliliters water
- 1 Tbsp powdered Mustard
- 3 Tbsps Sour cream
- 350 grams Snow peas
- 350 grams yellow Patty pan squash
- 2 Tbsps butter
- salt
- peppers
For the vegetables, rinse the snow peas and squashes and pat dry. Pinch off the ends of the snow peas and cut diagonally into wide pieces. Halve the squashes and blanch both for 8 minutes in salted water. Remove, rinse cold and drain well.
For the steak, rinse the meat and pat dry. Pour the peppercorns onto a plate and turn the fillets in them.
Heat some butter and oil in a heavy pan and cook the steaks according to taste (3 to 7 minutes for rare to well-done).
For the sauce, in a second pan, melt some butter and stir in the flour. Add the broth and deglaze with red wine and hot water. Bring to a boil, while stirring, until the sauce thickens. Stir in the mustard powder and simmer for another 2 minutes. Reduce the heat and stir in the sour cream.
Toss the vegetables in some hot butter and season with salt and pepper.
Arrange the steaks on plates and serve drizzled with the red wine sauce and alongside the vegetables.
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 42.43 g | (43 %) | ||
| Fat | 32.43 g | (28 %) | ||
| Carbohydrates | 12.77 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.45 g | (12 %) |