Fillet Steak with a Pink Peppercorn Sauce

Ingredients (10 portions)

Amount	Measure	Name
1.2	kg	Beef, fillet
10	g	KNORR PRIMERBA Garlic Paste
1	l	KNORR GARDE D'OR Bechamel Sauce
50	g	Peppercorn, black in brine

Preparation

Advanced Preparation.
Warm serving dishes. Pre-heat griddle or char grill.

Method.

1. Prepare and trim fillet and cut into 10 even steaks, brush each steak with the garlic paste.

2. Decant the béchamel sauce into a heavy bottomed pan and place over a medium to high heat, bring to the boil. Add the peppercorns and bring back to the simmer, cover and place in Bain Marie until required.

3. Place the steaks onto the griddle and cook to customer requirements.

4. Serve the steak centre of plate with the sauce drizzled around or served separately.

Handy Hint.
Alternative meat cuts can be used to make the dish more economical.

Typical Nutrient Values per serving
337 Calories, 0.2 sugars, 20.8g fat, of which saturates 10.9, 0.97g salt (based on sodium).