Fillet steak au poivre

Fillet steak au poivre

1st July 2020

Fillet steak au poivre

A simple steak recipe to switch up your evening meal


1. In a dish, create a layer of crushed peppercorns and place the uncooked steak on top, pressing hard into the peppercorns so they combine.

2. Heat a pan with oil on a medium to high heat and place steak pepper side down. Cook until you have a nice crust and then turn the steak over to cook the other side. Add a little butter and baste for a few minutes. Remove from the pan and put into the oven on 180 C for 6-8 mins or until the steak is cooked to your liking.

3. In a separate dish add the mash and a little cream and whisk, adding the rest of the double cream a little at a time. Whisk until a creamy puree has formed and set aside.

4. Using the pan you cooked the steak in, add the brandy and flame to cook out the alcohol. Finish by adding the stock and then set aside.

5. Take the steak out of the oven and allow to rest for 6-8 mins. When ready to serve, plate with the mash first then place steak on top and drizzle with the sauce.



200-250g cut beef fillet

100g mash (cooked potatoes and butter)

100ml double cream

25ml brandy Black peppercorns, crushed (alternatively can use crackled black pepper)

100ml beef stock

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