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 steaks (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 the clarified butter. Season the steaks 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)

lucieflint's picture

well I was slightly daunted as I'm always worried I'll overcook steak, and the flambéing bit did worry me slightly. However it was really quite straightforward and so delicious! I served it with a simple tomato salad and some cheaty oven chips. I'll definitely be adding this to my favourite recipe list. Thank you :)

lottieaspinall's picture

Absolutely DELICIOUS recipe, made it as a treat and it was unbelievable, all these comments are totally right. Follow the instructions closely and you will get restaurant quality steak!

Blub's picture

Finally after all these years cooked a fillet steak with lovely sauce to perfection but you must follow instructions to the letter!

MealyMum's picture

Absolutely delicious. Made it for hubby and myself for valentines supper last night. Had delicious organic fillet steaks and was concerned I was going to ruin them, but followed this to the letter and they were the best steaks we have ever eaten. Definitely one to repeat. (Served with steamed broccoli and spinach and substituted onion for shallot).

hogiani's picture

Fantastic taste and fun to cook. Love doing the flambé as well.
TRY IT.....!!

Cookingbee28's picture

Made this recipe with Angus Fillet Beef, 8 mushrooms, and Mixed Peppercorns. It was my first attempt last night and OH HOW DELICIOUS it WAS! My husband loved ever ounce of it and had two fillets with our oven baked chips and green beans!
A true wholesome meal but only for treat days:)
I will definitely make this again.

wallacewatson's picture

Didn't have any Brandy (I'm in Bahrain) so substituted Drambuie and introduced some pate, a la Tournedos Rossini - the result was fantastic!

joannelebon's picture

Utterly amazing.
next time I won't reduce the stock so much as got a bit carried away and didn't have as much sauce as I should.
Stunning though.

maacka's picture

I didn't have any brandy, so used cognac instead. Also used creme fraiche instead of double cream and the sauce was absolutely amazing!
The flambeeing bit is fun and it definitely adds a touch of "Masterchef" to the dish.
Used normal butter instead of clarified butter, but will definitely try clarified butter next time.
The only thing - my steaks were well overcooked, so next time will only fry them about a minute each side.

dianekeating's picture

Perfect recipe to really showcase the fillet

clomas's picture

I followed the recipe completely, it was very nice but it had a very strong flavour to it. was this the same for everyone else?

hogiani's picture

I really can't think of a better sauce than this one to go with fillet steak. It adds beautifully to the taste of the meat without overpowering it. If you do nothing else, try this sauce......!!

eliza59's picture

I cooked this as a special New Years Eve meal for my husband. He loved it. I used sirloin and it worked brilliantly. Fabulous meal, really tasty, I will definitely used it again.

vhazael's picture

I made this for the first time last night. I thought it looked a bit involved when I read through it but in reality it was pretty simple. I didn't have a metal ladle so I used a saucepan instead, not the safest idea when pouring flammable brandy, so I'll definitely be purchasing one for next time! My boyfriend said it was the best steak and sauce he'd had in his life!!!

ashtic's picture

This sauce was delicious. I used normal butter and mixed peppercorns and it still tasted fantastic.

bigtim's picture

I never leave comments for anything but actually went to the trouble of registering cos I thought the recipe was so good. Fantastic sauce, probably the best I've had. I cooked it for my wife and did it with cubed potatoes, par boiled, pan fried to brown and then finished in oven, drizzled with olive oil and with garlic and rosemary. I will definitely use this recipe again.

joannesanderson's picture

This recipe is our favourite; I have to leave out the mushrooms (parky hubby) but it's still fab!

Making it tonight for a celebrations; but it's normally our Saturday evening meal!

Jo - (looking forward to her dinner) :-)

jaynerism's picture

This sauce is fantastic, I used creme fraiche instead of cream and added many more mushrooms to give the sauce more texture. My boyfriend is hooked on it and says it is the best peppercorn sauce he has ever eaten. Yum!

mhr035's picture

Absolutely fantastic - you will impress all your guests every time. We had boiled baby potatoes with butter, salt and mint leaves and a salad with it.

percivalpott's picture

Excellent. This is now a firm favourite on repeat servings.


Questions (4)

lucieflint's picture

recipe was delicious and I'll be making it again :) one question - what do you do with the other half of the clarified butter? It says add half to the pan to cook the steak but no mention of what to do with the rest?

Caroline Hire_GF's picture

Thank you for your question. We've amended the recipe as all the clarified butter was required to fry the steaks. Apologies for the confusion.

saraworth's picture

when do you add the crushed peppercorns and the other half of the clarified butter?

lucieflint's picture

the recipe now tells you when to add the peppercorns but still no mention of the mysterious second half clarified butter. I've asked for clarification lol.

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