Fillet of beef with mixed peppercorn sauce

Fillet of beef with mixed peppercorn sauce

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(23 ratings)

Prep: 5 mins Cook: 20 mins

More effort

Serves 2
A delicious flash-fried steak with classic creamy sauce- cook to perfection for a special meal for two

Nutrition and extra info

  • Easily doubled / halved


  • kcal594
  • fat42g
  • saturates21g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein32g
  • salt0.57g
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  • 1 tbsp vegetable oil
  • 25g clarified butter (see Know-how, below)
    cla-ri-fide but-ter

    Clarified butter

    cla-ri-fide but-ter

    This is butter from which all milk solids has been removed. The result is a clear yellow fat…

  • 2 fillet steak (ideally beef matured for 3-5 weeks), about 140g/5oz each, at room temperature



    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 large shallot, finely chopped



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 6 medium mushroom, sliced



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tsp green and pink peppercorn, crushed
  • 3 tbsp brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 100ml red wine
  • 200ml good-quality beef stock
  • 3 tbsp double cream


  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.

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Comments (27)

d2r4u6p8i0s's picture

I know I have already made a comment but I had to add that I made this dish for my brother in law (who swears down he doesn't like mushrooms or pepper) and he loved it!!!

madeleine79's picture

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

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

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.


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