The most important thing is to choose a good beef. I prefer a sirloin steak that part of beef called a Filet. Tenderloin (tenderloin) is a cut. The most valuable and delicious inner cut, which is under Striploin. This muscle is not involved in motor processes and is therefore the most gentle. From clippings they prepare the famous steak "Chateaubriand" and "Filet Mignon"

You can buy specially prepared beef labeled "steak", but I take regular clipping. I guess each family has its own channels of supply of quality meat:) so, with our good piece of film and cut away excess fat. Dry thoroughly with paper towels. If the meat was frozen, then it should be thawed in the refrigerator. No microwaves or lukewarm water. Wash the meat also need to use cool water. The temperature regime is very important, otherwise the steak will begin to prepare even before hitting the pan, and for the food temperature and the cooking time is critical.

Now clearly put the knife perpendicular to the piece of Board and cut into slices 3-4 cm thick. Once read that the optimum thickness of the Fillet steak is from 3 to 6 cm Main thing is that all the pieces were the same thickness. The chopped steak was also dry and leave to rest for 20-30 minutes under a cloth or towel.

While the meat "rests", prepare sauce. Sour-sweet berry sauces are also a good match with the steak, but ... my husband thinks this version is especially good. It is important that the meat is lean, but the sauce just gives the right balance. The idea I saw in the Australian show "my kitchen Rules", the recipe was made up by trial and error. So..

Put butter in dish, melt on medium heat. Garlic finely chop or skip through the press, add oil, fry a little. Many are already aware of how to avoid unpleasant consequences, but just in case: before you send the garlic into the dish, remove the cloves from each core, it makes all the consequences:)

Add flour, stir until smooth. Pour the cream, thoroughly heated, but do not boil in any case. With the amount of flour, and indeed the question of its use in this sauce I suggest everyone to decide on their own. The longer it is, the thicker consistency, but more tablespoon of not recommend. The taste is not affected.

Cheese crumble with hands or cut - whatever you like to be added to other products and, stirring constantly, allow it to melt and bond with creamy garlic ground. Once the consistency is smooth, remove from heat. The sauce is ready. With crispy baguette and wine.. mmm..

But we'll get to the meat. Heavy pan with a thick bottom, put on fire. It should be well hot. Oil is not necessary, will fry on a dry pan. If there is a grill doing on the grill. Pieces lightly sprinkle with pepper. Salt is best added immediately before use, otherwise there is a risk of dry meat, because it is important to "seal", allowing the salt to contribute will not. Fry each side for 4-5 minutes.

Now you need to determine the degree of doneness. The General rule for the choice of degree of doneness says that the fatter your piece and the higher the degree of marbling, the higher the degree of doneness you can choose without losing the juiciness of the meat. I Recommend Medium. Connect the tip of the ring finger with the thumb. The index finger of the other hand press on the soft area between the thumb and base of the palm. The same should be meat cooked Medium. Meat Medium rare on the cut already completely pink, with blood inside. Preparing 4-5 minutes on each side and the resting time is 6 minutes. The temperature inside the piece - 71° C

Put the meat on a plate or wooden Board, and give "rest" for 5-7 minutes.

Serve with sauce, fresh bread and red wine.

Enjoy:) When I first made this dish, my husband was in total awe. Now this is one of the most his favorite foods. In the "steak house" has not drawn:)