The house pepper steak with sauteed peppers

Cook time: 0 min.
Servings: 4

Ingredients for The house pepper steak with sauteed peppers

		Pepper
		Salt
		Butter/oil
1	tsp	Dijon mustard
1	bundle	Fresh thyme
1		Green bell pepper
1		Yellow bell pepper
1		Onion
1	tbsp	Madagascarpeber, fresh or in brine
1		Red bell pepper
100	g	Butter
4	large	Baking potatoes
4	dl	Whipped cream
4		Pieces of beef tenderloin à 180 g
5		Christmas salad "heads"

Instructions for The house pepper steak with sauteed peppers

To prepare the The house pepper steak with sauteed peppers recipe, please follow these instructions:

The steaks are roasted so they are pink.

Sauce: Peel the onion and fry in oil so that it is brown, pour the cream and boil for approx. 15 minutes. This is blended and poured tibag in a pan in which the dijon peanut and peppercorns have been shaken. Boiled and ready for serving.

Potato: The potatoes are peeled and cut into slices of approx. 1 mm. Turn in the melted butter, season with salt, pepper and thyme, spread into a greased coconut or a dish and bake in the oven for approx. 45 minutes at 200 °.

Endives:
Take 16 large leaves, and season with butter and season with salt and pepper. The residue is blanched in water for 10 minutes, seasoned with salt and pepper and put in a greased coconut or a dish and baked for 15 minutes at 200 °. Sautéed pepper: Cut the peppers into thin strips and fry in a little oil until they are tender.

serving
Each steak is served on a set of Christmas salad leaves, and the pepper's tea is distributed outside.