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.
To save money, purchase a whole fillet and slice the steaks yourself. Always remember to cut against the grain of the meat.
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)