Fillet of beef with mixed peppercorn sauce

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1. Heat a frying pan over a medium-to-high heat, then pour in the oil and half of the clarified butter. Season the steak with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
2. Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
3. Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.

Know-how

The process of clarifying butter removes the milk solids, which burn easily when frying at high temperatures. To make your own clarified butter, melt a little more butter than you need in a small pan, then drain off the yellow part, discarding the white solids left at the bottom.

594 kcalories, protein 32g, carbohydrate 1g, fat 42 g, saturated fat 21g, fibre 1g, salt 0.57 g

Latest comments and suggestions

• Marian

  05 January 2008

  Marian commented on this recipe

  I used a red onion as I didnt have any shallots and black peppercorns. It was lovely but I will be trying it with the right ingredients listed.

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• sues cafe

  04 February 2008

  sues cafe rated and commented on this recipe

  

  I made this for just me and my hubby. it scored 10/10 from both of us. We had home made chips. One to add to our favorites and one to make when we have our friends around.

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• Joanne

  25 February 2008

  Joanne rated and commented on this recipe

  

  Brilliant recipe. I made it for my Fiance for Valentines day and he was most impressed. I will use this recipe again, and again!

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• Steve111

  30 May 2008

  Steve111 commented on this recipe

  Made this for my partner who needed chering up. I made it with cubed potatoes tossed in a blend of cajun spice with cracked pepper corns, then roasted (experiment!). "Great sauce and love the spuds" her words not mine. Very enjoyable.

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• Madeleine

  20 August 2008

  Madeleine rated and commented on this recipe

  

  Used sirloin, but think will use fillet if doing this again, sauce was beautiful. Everyone loved it. Served with home-made chunky chips and watercress and roast tomato salad drizzled with olive oil and balsamic vinegar.

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• toffeebanoffee

  07 November 2008

  toffeebanoffee rated this recipe

  

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Ingredients

• 1 tbsp vegetable oil
• 25g clarified butter (see Know-how, below)
• 2 fillet steaks (ideally beef matured for 3-5 weeks), about 140g/5oz each, at room temperature
• knob of butter
• 2 large shallots , finely chopped
• 6 medium mushrooms , sliced
• 2 tsp green and pink peppercorns , crushed
• 3 tbsp brandy
• 100ml red wine
• 200ml good-quality beef stock
• 3 tbsp double cream

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Difficulty and servings

Serves 2

Easily doubled

Preperation and cooking times

Prep 5 mins

Cook 20 mins

Ingredients

• 1 tbsp vegetable oil
• 25g clarified butter (see Know-how, below)
• 2 fillet steaks (ideally beef matured for 3-5 weeks), about 140g/5oz each, at room temperature
• knob of butter
• 2 large shallots , finely chopped
• 6 medium mushrooms , sliced
• 2 tsp green and pink peppercorns , crushed
• 3 tbsp brandy
• 100ml red wine
• 200ml good-quality beef stock
• 3 tbsp double cream

594 kcalories, protein 32g, carbohydrate 1g, fat 42 g, saturated fat 21g, fibre 1g, salt 0.57 g

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