Ingredients for Beef Filet with Cream and Shallots:
4 beef filets (150 g each)
Salt and freshly ground black pepper
1 tablespoon olive oil
2 shallots, thinly sliced
120 ml red wine
240 ml beef broth
240 ml heavy cream
1 tablespoon crushed black peppercorns
2 tablespoons chopped fresh parsley
Preparation Steps for Beef Filet with Cream and Shallots:
First, season the beef filets generously with salt and black pepper on both sides.
Heat the olive oil in a skillet over medium-high heat. Brown the beef filets for 3 to 4 minutes on each side for rare. Once cooked, remove the filets from the skillet and set aside.
In the same skillet, add the shallots and sauté until golden. Deglaze with the red wine, making sure to scrape up any browned bits from the bottom of the skillet.
Add the beef broth and let it simmer for a few minutes to slightly reduce the sauce. Then, stir in the heavy cream and crushed black peppercorns, stirring until the sauce thickens.
Finally, return the beef filets to the skillet and let them simmer for an additional 2 to 3 minutes to absorb the sauce. Before serving, garnish with chopped fresh parsley for a touch of freshness.
