Donegal Beef Fillet with Sauteed Spinach, Asparagus & Creamy Peppercorn Sauce
Ingredients:
- 4x 220g good quality beef fillets- 200g asparagus
- 100g fresh spinach
- 2 tbsp Donegal Rapeseed Oil
- 20g black peppercorns, coarsely crushed
- 500ml good beef stock
- 100ml fresh cream
- Pinch of Salt
Instructions
1: Fillet Steaks- Preheat the oven to 200 degrees celsius.
2: Heat the oil in an oven-proof frying pan until smoking hot. Sear the steaks for 2-3 minutes on both sides and then transfer the pan to the oven and roast until cooked to your liking. (eg 5 minutes for rare).
Remove from the oven, transfer the steaks to a heated plate and keep warm until ready to serve.
3: Pepper Sauce- Pour the excess oil from the pan used to cook the steaks and brown the crushed peppercorns over medium heat until nearly burned. Add the beef stock and whisk until the crispy bits come away from the bottom of the pan. Bring to a boil and reduce by half over medium-high heat.
Add the cream, whisking continuously, until the sauce thickens.
4: To Serve- We like to serve the steaks and pepper sauce with spinach sauteed in Donegal Rapeseed Oil and poached butter asparagus.
