Fillet Steak with Pepper Sauce

Fillet Steak with Pepper Sauce

This traditional favourite of Fillet Steak & Chips involves little preparation and can be cooked quickly. Our preferred steak is Beef Fillet, which although more expensive to buy, is the most tender and tasty. This dish is all about the taste and texture so you can get away with buying a smaller steak than you would if Sirloin or similar but still enjoy a fabulous meal!

Our steaks are cooked medium rare and we generally buy smaller, thicker steaks where possible from our local Morrison’s butcher. Around 1″ thick or more is a good guide. Choose your fillet steaks based on your own requirements and appetites!

Perfect served with Rocket or Asparagus and Homemade Chips or jacket potatoes.

  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 15m
  • Ready In : 20m

Ingredients

  • Beef Fillet Steak – 1 per person
  • 1 tbsp Olive oil
  • 12 Black Peppercorns
  • 12 whole Green Peppercorns (optional)
  • 125 g Single Cream
  • 1 tbsp Basalmic Vinegar of Modena or Lea & Perrins Sauce
  • Mushrooms – thinly sliced (optional)
  • A little fresh chopped Parsley

Method

Step 1

Heat 1 tablespoonful of Olive Oil in a non-stick frying pan until hot but not smoking. Add the steaks to the pan and sear the meat, cooking for 1 minute on each side.

Step 2

Ground the Black Peppercorns using a pestle and mortar until about the size of ground sea salt. Add half the quantity to the steaks in the pan.

Step 3

Cook for approximately 2 to 3 minutes, turning the steaks once. Add the remainder of the peppercorns into the pan. If serving with home cooked chips, start adding the chips to the deep fat fryer and cook in accordance with our recipe at this point.

Step 4

Once the steaks are nearly cooked, add approx. 1 tablespoon of Modena vinegar onto the steak. Add additional herbs to the pan if preferred which will bulk up the pepper sauce a little and add more flavour if you wish. Also add the whole green peppercorns to the pan (optional).

Step 5

Make an incision into the thickest part of the the steak to check how the meat has cooked if wished. Once cooked to your requirements, remove the steaks from the pan and place in a warm oven-proof dish.

Step 6

If serving with sliced mushrooms, fry them in the pan that you cooked the steaks in on a high heat turning regularly until cooked.

Step 7

Add the single cream to one side of the pan with the meat juices if you have any whilst keeping the mushrooms separate on the other side. The cream should be stirred using the wooden spoon and the heat reduced. Do not leave unattended.

Step 8

Add a little Modena vinegar or Lea & Perrins to the peppercorn sauce if the mixture looks dry in the pan. Keep stirring until the mixture starts to bubble, stir more rapidly and place in a warm sauce boat or other vessel. Keep a little by for the steaks.

Equipment

  • Large frying pan – preferably non-stick
  • Wooden spoon
  • Mortar and pestle
  • Jug for measuring the cream
  • Oven-proof serving dishes
  • Kitchen paper
  • Spatula for non-stick frying pan
  • Sauce boat or other vessel for the sauce

Top Tips

The emphasis on a good quality cut of meat cannot be overstressed. You cannot make a tough piece of meat tender! You will enjoy a smaller quantity of a quality piece of meat more than a larger amount of tough meat.

Allow the steaks to “rest” for ten minutes or so to relax the fibres after cooking. Do not keep under a grill as this will continue the cooking and dry out the meat. Heat an oven-proof dish whilst cooking the meat and sit the meat on the dish once cooked with a little of the juice from cooking. Once the sauce or mushrooms are cooked place hot on the meat to raise to serving temperature. Keep near to the stove so that it does not cool to much.The meat must be warm when serving.

Black pepper corns are hotter than green. Most people would find them to hot to eat ungrounded.

Fillet (or Filet) is the highest quality beef you can buy and comes from the centre of the back. The steaks are ideally suited for rare, medium rare or medium cooking as they tend to dry out if cooked for longer.