Pepper steak and French fries

There used to be one cat and a lot of mice in this house. The cat didn’t like beef and because of that there was no beef served at the table, only when the cat was away. Nowadays neither cat nor many mice are living here – just one beef loving mouse who could make beef steaks just as much as she likes. And it wouldn’t even be too expensive because one mouse can’t eat very much, even though she loves beef tenderloins and sirloins more than anything.

Well, this mouse happens to be a lazy mouse indeed, and she usually does not bother to make anything else but sausages and French fries. Furthermore, she becomes a bit sad when eating wonderful food all alone. Eating good food is a social event and the thoughts of this little mouse can’t fill that big, empty space that lacks guests.

Anyhow, every now and then the desire of a good beef goes beyond the need to socialize and then the mouse eats a great chunk of meat. Beef tenderloin with green pepper sauce and French fries is one of her absolute favorites. And when eating alone, it’s not too laborious to make the French fries yourself.

To make French fries is quite easy: peel and cut into French fry shape. Heat the oil up to boil. You can test the heat by putting a small piece of bread into the oil: when the oil sizzles around the bread and it turns brown in twenty seconds, the oil is suitably hot.

Fry the potato sticks in several batches first for about two minutes, remove from oil and drain on paper towels. Then fry them all again until golden brown and crispy. Remove from oil and drain on paper towels, add some salt and eat.

This serving is only for one person, but you can add ingredients according to the number of eaters.

Tenderloin steak cooking times:

Rare: 1½ mins per side

Medium rare: 2 mins per side.

Medium: About 2¼ mins per side.

Well-done: Cook for about 4-5 mins each side, depending on thickness.

I love rare meat, so this steak has been cooked for about 1 minute per side.

Asparagus cooked in slightly salted water goes really well with this meal. If you can’t find asparagus, then for example Brussels sprouts (also cooked in salty water) are just excellent with pepper sauce – even without French fries.

PORTION: 1 serving
TIME TO MAKE: meat and sauce about 15 minutes (French fries about 20 minutes)


  • 150-200 gr beef tenderloin
  • 2 dl cream
  • green peppercorns to your taste (I use about a tablespoon)
  • salt

Crush the desired number of green peppercorns in a mortar (the more pepper the stronger aroma, of course. I use about a tablespoon). Leave the peppercorns moderately crumbly, some of them can even remain whole. Set aside.

Salt the meat slightly about 30 minutes before cooking.

Bring the cream to a boil in a small saucepan beforehand, so that it has time to get thicker before making the sauce. Set aside.

Heat up the frying pan according to how rare or well-done you want to have your steak. When you want it to be very rare, use high temperature and cook for about one or two minutes per side. And then again, lower the heat for longer cooking time when making medium or well-done steak. Set the meat aside on a plate, but keep the steak warm.

(If you used high temperature when making the steak, then lower the temperature before adding cream, but do not clean the pan: dripping gives the sauce some good extra flavor.)
Add peppercorns in the same frying pan you used to cook the meat and roll them around for about a minute.
Add the cream and let boil for a while. Season with salt to your taste.

Tags: beef tenderloin steak French fries potatoes meat asparagus Brussel sprouts

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