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Fillet steak with peppercorn sauce
Fillet steak with peppercorn sauce. There's nothing like a classic when you want to serve something elegant to your guests. It's actually a very simple recipe that will become a tried-and-true favourite.
Ingredients
Serves: 4
- 4 tablespoons coarsely crushed black peppercorns
- 4 (170g) beef fillet steaks, 3cm thick
- salt to taste
- 1 tablespoon butter
- 1 teaspoon olive oil
- 5 tablespoons beef stock
- 250ml double cream
Method
Prep:10min ›
Cook:15min ›
Ready in:25min
- Place the peppercorns into a shallow bowl. Sprinkle the fillets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy frying pan (not non-stick) until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the centre, about 3 1/2 minutes per side. Remove the steaks to platter, and cover tightly with foil.
- Pour the beef stock into the frying pan, and use a whisk to stir the stock and scrape up any dissolved brown flavour bits from the frying pan. Whisk in the cream, and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the frying pan, turn to coat with sauce, and serve with the remaining sauce.
Save a few quid...
To save money, purchase a whole fillet and slice the steaks yourself. Always remember to cut against the grain of the meat.
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Reviews & ratings
Average global rating:
(130)
Reviews in English (86)
Really tasty sauce and easy to make. - 09 Sep 2015
This is a very good variation of Steak Au Poivre. The cream sauce is very nice. The only thing I did differently was to cook the filets less. It is a standard misconception that 130 is medium rare. Not true. 120 will come up to medium rare,(125), once it sits for 5-7 minutes. Do NOT cut into the meat or poke it with a thermometer to check for doneness as all the juices will leak out. Figure 2-1/2 minutes per side on medium high for med rare. Please do not overcook filet. There is no fat on this cut and no margin for error! - 07 Mar 2011 (Review from Allrecipes US | Canada)
Great recipe! I substituted milk for the heavy cream because that is what I had on hand. I added a little flour to help the sauce thicken. The filets came out perfect. I cooked them 4 min. each side. - 27 Feb 2010 (Review from Allrecipes US | Canada)
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