Season the beef filet with salt and pepper. Put a little olive oil in a pan and sauté both sides of the filet.
When both sides are browned, add the white wine and evaporate the alcohol. If the wine catches on fire it may flame up, so be careful.
When the wine has reduced to less than half, add the green peppercorns.
Add cream and simmer to reduce for about 3 minutes.
Take the beef out and slice. If you're going to eat it all by yourself, you don't need to do this. Just slice it with a knife when eating.
Add the Parmesan cheese to the sauce and blend in well.
When the sauce looks like this, it's ready.
Put the beef on a plate and pour the sauce over it. Scatter arugula on the side, drizzle olive oil and serve!
Story Behind this Recipe
I sautéed beef filet and added green peppercorn cream sauce. The tartness of the green peppercorns matches well with the creamy sauce. I served it with arugula.
The important thing here is how much you cook the beef. If the piece of beef you have is thick, bring to room temperature first. If it's still cold when you cook it, the surface will be cooked but the inside may stay cold. The amounts of wine and cream are approximate. The important part is the consistency of the finished sauce.