Peppercorn Sauce on Fillet of Beef
A QimiQ gourmet dish. QimiQ Sauce Base advantages: full taste with less fat content; smooth and creamy consistency in seconds; problem-free reheating possible.
Ingredients
| 500 g | QimiQ Sauce Base |
| 140 g | Onions, finely chopped |
| 80 g | Butter |
| 20 g | Granulated sugar |
| 125 ml | Red wine |
| 125 ml | Port, red |
| — | Lemon peel, from 1/2 lemon |
| 10 ml | Balsamic vinegar |
| 340 ml | Beef stock |
| 4 cl | Brandy |
| — | Green pepper corns |
| — | Red pepper corns |
| 10 pcs | Beef fillet medallions, 160 g each |
| — | Salt and pepper |
| — | Vegetable oil |
Instructions
- Sauté the onion in the butter. Add the sugar and caramelize.
- Douse with the red wine and port. Add the lemon zest and simmer gently until reduced.
- Add the QimiQ Sauce Base, beef stock and brandy. Season to taste and add the pepper corns.
- Season the beef fillet medallions and fry on both sides in hot oil. Serve with the peppercorn sauce.