Spring Pan with Fillet of Beef

For the spring pan with beef fillet wash spring onions and sugar snap peas, cut spring onions into fine rings, cook sugar snap peas in salted water for 4 minutes. Place tomatoes in boiling water for 2 minutes, quarter, seed and cut into thin wedges.

Heat oil in a large frying pan. Cut beef fillet into strips and fry in portions in it. Remove and season with salt and pepper.

Briefly sauté spring onions and sugar snap peas in oil until soft. Extinguish with cognac and whipping cream. Boil the liquid for about 5 minutes and then mix in the sauce thickener.

Add fillet strips and tomatoes. Heat everything again and bring the spring pan with beef fillet sprinkled with thyme to the table.

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