Roast fillet of beef with creamy peppercorn sauce

Roast fillet of beef with creamy peppercorn sauce


1 person made this

About this recipe: A succulent fillet of beef is roasted, and then covered in a delicious green peppercorn sauce. This is a real treat and a favourite with my guests. Serve with roast potatoes and some seasonal vegetables for an unforgettable meal. Recipe is for two hungry people, but can easily be doubled. Cooking time for the beef stays the same.

ChrisTolman Gloucestershire, England, UK

Serves: 2 

  • 450g fillet of beef
  • salt and pepper to taste
  • olive oil
  • 1/2 shallot, very finely chopped
  • 70ml white wine
  • 1 tablespoon brandy
  • 70ml chicken stock
  • 1 tablespoon green peppercorns in brine, drained
  • 45ml double cream

Prep:5min  ›  Cook:40min  ›  Extra time:20min resting  ›  Ready in:1hr5min 

  1. Let the beef sit at room temperature for 20 minutes. Season generously with salt and pepper.
  2. Preheat oven to 190 C / Gas 5.
  3. In a roasting tin suitable for the hob, heat 3 tablespoons of oil and sear the beef fillet on all sides including the ends for around 4 to 5 minutes.
  4. Place the beef in the oven for 25 to 40 minutes depending on how well you like your beef. 25 minutes for rare, 40 minutes for well done.
  5. Remove the beef from the oven, and let it rest, covered with some tin foil while you make the sauce.
  6. Add a little oil to the pan if needed, and cook the shallot for about a minute until softened. Add the white wine, brandy, stock and peppercorns and simmer for around 5 to 7 minutes until reduced by a third. Add the cream, and some pepper to taste, and cook for another minute.
  7. Slice the beef, adding any remaining juices to the sauce, and top with the sauce. Enjoy!


If roasting potatoes, put them in the oven 30 minutes before the beef on the top shelf. The potatoes should be ready just in time.

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