Fillet steak with peppercorn sauce

Fillet steak with peppercorn sauce


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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.


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

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Place the peppercorns into a shallow bowl. Sprinkle the fillets with salt on both sides, and coat both sides with crushed peppercorns.
  2. 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.
  3. 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 (1)


Really tasty sauce and easy to make. - 09 Sep 2015

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