Fillet Steak with Peppercorn Sauce

Serves 2

Fillet Steak with Peppercorn Sauce

Ingredients 

2 beef fillet steaks

2tpsp olive oil

Cracked black pepper

Small knob of butter

For the Peppercorn Sauce

2 - 3 tbsp of peppercorns

60g butter

1 shallot, minced

100ml brandy

100ml beef stock

60ml double cream

 

Method

Rub the steaks with a drizzle of oil, then press in to the black pepper.

Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done).

Leave steaks to rest for 5 minutes, and then top with a knob of butter.

Whilst the steak is resting, crush the peppercorns slightly, either using a mortar and pestle or a rolling pin.

Melt the butter in a saucepan over a high heat.

Add the shallots and sauté until soft.

Add the brandy and boil for another 3 minutes.

Add beef stock and boil another 3 minutes.

Finally, add the cream and reduce the heat to medium.

Heat through, but don't allow the peppercorn sauce to boil. Once the sauce is at your desired thickness, test for seasoning. Add salt if necessary.

Serve with a side salad or chips.

 

Products Used

MOLTEN CAST IRON SQUARE GRILL PAN

MASTER CLASS GRANITE MORTAR & PESTLE

KITCHEN CRAFT STAINLESS STEEL 16CM EXTRA DEEP SAUCEPAN                

ARTESÀ APPETISER SLATE HEART SHAPED SERVING PLATTER     

MASTER CLASS STAINLESS STEEL MINI 8.5CM FRYING BASKET

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