Preparation

put the peppercorns in a mortar and lightly crush them. mix with the mustard and Worcestershire sauce.
then place the fillets on a plate, cover them with the previously prepared mixture, cover with transparent plastic, place in the refrigerator and leave to marinate for 30 minutes.
Next, heat the oil in a large frying pan and brown the meat on both sides over high heat. remove the meat from the pan and reserve. Add the cornstarch and the broth to the pan and cook for a few minutes, stirring so that no lumps form.
finally, drizzle the steaks with the sauce and serve with roasted tomatoes and French fries.

Ingredients

  • 4 beef tenderloin
  • 1 tablespoon green or black peppercorns
  • 2 tablespoons mustard
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon of cornstarch
  • 1 cup of beef broth
  • 2 tablespoons olive oil
  • salt to taste