Steak "Au Poivre"

Remember to take the meat out of the fridge at least 1 hr before use! Season with salt. Place the peppercorns on a choppi ng board and crush them with a rolling pin; roll the fillet steaks in the crushed corns, pressing the meat hard on the board to make them stick. Leave aside for approx. 15 min.

Pre-warm the serving dish.

Melt the butter in a frying pan. Once golden, add the fillet steaks and leave to cook over a strong heat for 5 to 6 min. on either side according to taste. Then place in the serving dish, setting it aside in a warm place. Remove the pan from the heat and add the creme fraiche and the mustard to the cooking juices; stir weil, then put the pan back on a low heat. Check the seasoning and add salt if necessary.

Pour this hot sauce over the fillet steaks. Serve with sauteed potatoes, for example .