Peppery tenderloin steak

Ingredients

1 bag (900 g) Mummon Stick Potatoes
4 pcs beef tenderloin steaks
3 tbsp liquid margarine
1/2 tsp salt
1 tsp cracked pepper
crushed garlic

Pepper sauce
1 onion finely chopped
2 tbsp liquid margarine
1 tbsp mustard
1 tbsp chili-seasoned ketchup
1 1/2 dl beef stock
180 g pepper cream cheese
1-2 tsp soy sauce
1 dl whipping cream
cracked pepper

Preparation

Start by preparing the sauce. Sauté the chopped onion in a pot until translucent. Add the mustard and chili ketchup and toast them for a moment.

Pour in the meat stock and bring the sauce to a boil. Simmer on low heat for about 10 minutes and add the cream cheese, soy sauce and cream. Bring the sauce to a boil and check the seasoning. Add crushed pepper if desired.

Take the steaks to room temperature about an hour before cooking. Press the steaks into an even shape. Brown the steaks in oil in a cast-iron pan for about 3 minutes per side (the steak is ready to flip when liquid beads on the surface).

Prepare Mummon Stick Potatoes in the oven according to the package instructions.

Season the cooked steaks with salt, crushed pepper and garlic. Lift the steaks onto plates and pour hot pepper sauce over them.

Enjoy in good company.