Roast beef with peppercorn and pepper cream sauce

Allow the roast beef to reach room temperature in about 1 hour. Preheat the oven to 175 ° C.

Put the whipped cream in a frying pan together with the half bouillon tablet. Bring to boil.

Crush the peppercorns in a mortar or on a cutting board with the blade of a kitchen knife.

Add 1 tsp of the crushed pepper per 4 persons to the whipped cream and let the pepper sauce reduce to half on low heat. This takes approx. 10 min. Remove from the heat.

Heat the butter in a frying pan. Sprinkle the roast beef around with the rest of the crushed pepper and with the fleur de sel.

Roast the meat in 4 min. Brown. Place in the oven dish and insert the thermometer in the middle of the meat.

Bake the meat in the middle of the oven until it reaches the core temperature of 56 ° C (rare), 60 ° C (medium) or 65 ° C (well done).

This takes 20-30 minutes. Take the meat out of the oven and let it rest for 10 minutes under aluminum foil.

In the meantime, heat the pepper sauce and serve with the meat.