About this recipe: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.
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
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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.