Fillet Steak with Peppercorn Sauce


Fillet Steak with Peppercorn Sauce


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


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

MasterClass Cast Aluminium 24cm 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