Fillet of beef with mixed peppercorn sauce

Fillet of beef with mixed peppercorn sauce

  • 1
  • 2
  • 3
  • 4
  • 5
(25 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 2 large shallots, finely chopped



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

  • 6 medium mushrooms, 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Aug, 2016
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 :)
5th Nov, 2015
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!
12th Apr, 2014
Finally after all these years cooked a fillet steak with lovely sauce to perfection but you must follow instructions to the letter!
15th Feb, 2014
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).
5th Jan, 2013
Fantastic taste and fun to cook. Love doing the flambé as well. TRY IT.....!!
Butterbeans28's picture
17th Nov, 2012
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.
19th Oct, 2012
Didn't have any Brandy (I'm in Bahrain) so substituted Drambuie and introduced some pate, a la Tournedos Rossini - the result was fantastic!
28th Aug, 2012
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.
18th May, 2012
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. DELICIOUS!
12th May, 2012
Perfect recipe to really showcase the fillet


28th Aug, 2016
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
29th Sep, 2016
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.
23rd Apr, 2016
when do you add the crushed peppercorns and the other half of the clarified butter?
28th Aug, 2016
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.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?