grilling time15 min.
- The meat should be removed from the refrigerator one hour before starting the preparation. Salt the meat. Lay the pepper on a board and crush with a rolling pin. Roll the fillets in the crushed pepper pressing firmly. Let them stand for 15 minutes.
- Keep the serving plate warm.
- Melt the butter in a grill pan. As soon as it is golden brown add the fillets to the frying pan and sear quickly on each side according to taste for 5-6 minutes. Then arrange the fillets on the serving dish and keep warm. Remove the pan from the stovetop, add the crème fraîche and mustard to the roast juice and stir in well. If the heat is low, reheat and if necessary, add salt.
- Pour the hot sauce over the steaks. Serve with fried potatoes.
Recipe extract from Paul Bocuse's book "BOCUSE dans votre cuisine" - Editions Flammarion.