Tournedos of beef with sugar snap peas

Preparation – 10 minutes

Remove the tournedos from the refrigerator and let them come to room temperature. Next, remove any threads from the sugar snap peas. Fill the saucepan with water and bring it to a boil.

Toast a handful of white and/or black sesame seeds in the frying pan over medium-high heat. Remove from the pan and set aside.

Chop a few sprigs of fresh parsley as finely as possible. Cook the white rice until al dente.

Finishing the tournedos of beef with sugar snap peas – 20 minutes

Season the tournedos with salt and pepper. Add a splash of olive oil to the frying pan, add a good knob of butter and let it melt.

Add the tournedos to the pan using kitchen tongs. Fry the tournedos on both sides until nicely browned, then remove from the pan and wrap in aluminium foil. Let them rest for at least 5 minutes.

Heat a dash of olive oil in a small frying pan and fry the sugar snap peas for a few minutes until they are al dente. Season them with salt and pepper.

Drain the rice. Stir the chopped parsley through the rice. Crumble the chicken stock cube in the frying pan with the fat and oil from the tournedos. Mix 2 - 3 tablespoons of cornflour with a little bit of lukewarm water.

Add to the frying pan and stir with a wooden spoon until you have a nice thick sauce. Add the sambal and sweet soy sauce to taste and season with some salt and pepper. Keep stirring with a wooden spoon until well combined.

Place some rice, sugar snap peas and a tournedos on each plate. Garnish with the toasted sesame seeds, adding a little extra parsley if desired. Serve with the nice, thick gravy. Enjoy your dinner!