Beef fillet with green pepper cream sauce

Ingredients:

600 g beef fillet(s)
1 ½ cup green pepper, drained
1 ½ cups of cream
1 ½ cups of crème fraîche
150 ml beef stock
1 ½ pinch(s) of salt
3 teaspoons, heaped, black pepper, ground
1 ½ tsp, heaped tomato paste
1 ½ dashes of Worcestershire sauce
some butter
possibly olive oil

Directions:

For the sauce, heat the butter in a small saucepan, add cracked black pepper and fry lightly.

Deglaze with cognac or whiskey, cream, beef stock, green pepper,
Add the tomato paste, Worcestershire sauce and crème fraîche and bring to the boil briefly.

Simmer gently for 1 – 1.5 hours, stirring several times.

It is best to use organic beef fillet or fillet from a good butcher.

Take the meat out of the fridge half an hour before frying.

Season with salt and pepper, rosemary and paprika and let stand.

After the sauce has been cooking for about 45 minutes, heat the oven to 80°C (top/top).

Fry the meat in a cast iron pan over high heat in butter or olive oil for 90 seconds on each side.

Remove from the pan and cook, wrapped in aluminum foil, for exactly 30 minutes.

Serve on warmed plates. This goes well with mashed potatoes or French fries.

I await your comments! Enjoy!