Fillet Of Beef With Mixed Peppercorn Sauce
When it comes to a luxurious and indulgent meal, few things beat a perfectly cooked fillet steak with a rich and flavorful peppercorn sauce. With each bite, you'll savor the tender, juicy steak seasoned to perfection and smothered in a creamy, peppercorn-infused sauce. Impress your guests or treat yourself to a restaurant-quality dish right at home with this easy-to-follow recipe. The savory aromas and mouthwatering flavors will have everyone coming back for seconds.
— Constant Cookbook
Ingredients
- 1 tbsp vegetable oil
- 25g clarified butter (see Know-how, below)
- 2 fillet steaks (ideally beef matured for 3-5 weeks), about 140g/5oz each, at room temperature
- knob of butter
- 2 large shallots , finely chopped
- 6 medium mushrooms , sliced
- 2 tsp green and pink peppercorns , crushed
- 3 tbsp brandy
- 100ml red wine
- 200ml good-quality beef stock
- 3 tbsp double cream
Instructions
- Heat a frying pan over a medium-to-high heat, then pour in the oil and the clarified butter. Season the steaks with salt and plenty of freshly ground black pepper and cook to your liking (2 mins each side for medium-rare, 3 mins each side for medium, depending on the thickness of your steaks). Be sure to seal the rounded edges, too. Transfer to a plate.
- Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned. Return the steaks to the pan. Heat the brandy in a metal ladle, light with a match then carefully pour into the hot pan, standing as far back as you can. Once the pan has stopped flaming, remove the steaks again.
- Pour the wine into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.
Cook Time
20M
Prep Time
PT5M
Yield
Serves 2
Nutrition
- Calories: 594 calories
- Fat Content: 42 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 1 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 32 grams protein
- Sodium Content: 0.57 milligram of sodium
Comments
No comments found.