Fillet steak with cognac butter

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). For the cognac butter, mix 80 g butter, cognac and lemon zest. Season with salt and pepper. Put butter on a piece of foil and form into a roll (approx. 4 cm Ø), chill for approx. 30 minutes.

2. 2

   Place potato balls on a baking tray and bake in the oven for 20-24 minutes. Turn from time to time. Cover and cook frozen beans in boiling salted water for 12-15 minutes. Peel and finely dice shallots.

3. 3

   Wash the thyme, dab dry and remove the leaves. Drain the beans. Heat 2 tablespoons of butter. Sauté shallots in it. Sauté the beans and thyme. Season with salt and pepper. Keep beans warm.

4. 4

   Pat the fillet of beef dry. Tie into shape with kitchen twine. Heat the oil in a frying pan. Fry the steaks in it for 1 minute on each side, then continue to fry for 3-4 minutes on each side at medium heat for a pink steak (medium).

5. 5

   Season with salt and pepper. Wrap in foil and let it rest for about 5 minutes.

6. 6

   Wrap the cognac butter from the foil and cut into slices. Place on the steaks and melt. Serve with beans and potato balls.