Fillet of beef with mixed peppercorn sauce

Fillet of beef with mixed peppercorn sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(19 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 20 mins

Skill level

Moderately easy

Servings

Serves 2

A delicious flash-fried steak with classic creamy sauce- cook to perfection for a special meal for two

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition

kcalories
594
protein
32g
carbs
1g
fat
42g
saturates
21g
fibre
1g
sugar
1g
salt
0.57g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, September 2006

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
madeleine79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

steve111's picture

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.

crossthorne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

suescafe's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

maztaz's picture

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.

Pages

Questions

Tips