![proetoimasia-1](https://conditofoods.com/wp-content/uploads/2018/01/proetoimasia-1.png)
Quick
![magirema](https://conditofoods.com/wp-content/uploads/2018/01/magirema.png)
10'
![servirisma-2](https://conditofoods.com/wp-content/uploads/2018/01/servirisma-2.png)
4 servings
![anamoni-1](https://conditofoods.com/wp-content/uploads/2018/01/anamoni-1.png)
15' preparation + 10 cooking
Directions
For sauce:
Clean the chili peppers using kitchen or latex gloves to prevent skin irritations.
Finely chop 1 chili pepper and put aside. Cut the other chili peppers in larger pieces and put them into the blender.
Add Mustard & Mayo dressing, olive oil and mix well the ingredients for about 30 seconds, until a creamy, smooth sauce is made.
Transfer in a medium bowl, add fresh spring onions, salt, pepper and mix well.
Cover the bowl with a plastic wrap and put in the refrigerator until served.
For filet:
Salt and pepper the filet on both sides.
In a big non-stick pan, preferably with ribbed bottom, put olive oil and butter to warm with high heat, to burn well.
Place the chateaubriand filets in the pan and cook them for 2 – 4 minutes (rare to medium), without turning them to develop nice ribbed lines.
Carefully turn them with a wooden spatula and cook them for 2 – 4 minutes, until browned.
For well-done extent cooking for 1 – 2 minutes more, each side.
Let the filets rest for 4 – 5 minutes and divide in plates. Sprinkle 1- 2 tablespoons sauce in every dish and serve immediately.
Ingredients
- 2 chateaubriand beef filet (ask the butcher to cut 2 fat slices from the head or the center of the beaf filet, weighing 350 g each or 4 thinner from the same parts as well)
- ¼ cup olive oil
- 1 tbsp. filled with cow butter
- Salt and freshly ground pepper
For sauce:
- 4 fresh spicy chili peppers or other more or less hot peppers to your preference, without seeds and stems
- 400 g Condito Mustard & Mayo sauce
- 2 tbsp. olive oil
- 4 fresh spring onions, finely chopped
- Salt and freshly ground pepper