Fillet steak with peppercorn sauce

    25 min

    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.

    187 people made this

    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 & ratings
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    Reviews in English (93)


    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)