Tenderloin Fillet Steak au Poivre with Green Beans
We love this French classic for its simplicity in both flavour and preparation.
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Cooking tools:
- Mortar and pestle
- Oven
- Baking sheet
- Skillet
- Zip-top bag
- Plate
- Paper towel
- Spatula
- Chef's knife
- Cutting board
- Pot
- Colander
- Measuring cup
- Serving bowl
- Stove
Ingredients
- 400 Grams of Grass-fed Tenderloin Steak Fillet
- 5 Grams of Black peppercorns
- 1 Piece of Shallots
- 10 Grams of Plain flour
- 150 ML of Water
- 20 ML of Soy sauce
- 20 Grams of Capers
- 60 Grams of Sour cream
- 250 Grams of Green beans
- 15 Grams of Fresh chives
- 50 Grams of Garlic butter
- 600 Grams of Potatoes
- 5 Grams of Potato Seasoning
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