Grilled beef fillet steak with mustard cream sauce

• beef fillet↗1 ½кг kg

  (ask the butcher to trim excess fat)

• olive oil↗2 tbsp
• garlic cloves↗2

  minced

• black peppercorns

  ground

• thyme↗невеликий пучок
• sour cream↗300мл ml
• wholegrain mustard↗3 tbsp

Step-by-step instructions

1. 1

   Light the charcoal or heat a grill pan until the ash turns gray. Brush the beef fillet with 1 tbsp olive oil, add the minced garlic, season with salt and coat each side with freshly ground black pepper.

2. 2

   Place the meat on the hot grill or grill pan, top it with the thyme sprig and brush again with the remaining oil. Cook until the bottom side is browned and forms a nice crust (≈5 min), then remove the thyme, flip the fillet and cook another 5 minutes.

3. 3

   Check the internal temperature of the meat with a meat thermometer – for medium‑rare you need 52‑55 °C. When the temperature is reached, transfer the fillet to a board, cover with foil and let rest for 5 minutes, adding a bit more thyme and garlic if desired.

4. 4

   While the meat rests, prepare the sauce: in a bowl combine 300 ml sour cream with 3 tbsp wholegrain mustard, add salt and pepper to taste.

5. 5

   After resting, slice the fillet into 2‑3 cm thick steaks and serve them with the prepared mustard‑cream sauce.