{ 2007 01 22 }

Fillet Steak With A Creamy Peppercorn Sauce

Every so often I have a real craving for steak, this weekend I decided to indulge myself.

A few years ago I came across a recipe for a creamy peppercorn sauce, from Anthony Worrall Thomson. I wrote it down and stuck it inside one of my cookbooks. This sauce is great with steak, grilled chicken or even sausages.

The recipe I have included below is based on AWT’s original but I have made a few changes.

fillet steak with a creamy peppercorn sauce

FILLET STEAK WITH A CREAMY PEPPERCORN SAUCE

INGREDIENTS

  • 2 Thick slices fillet steak

For the sauce

  • 3 Tsp Crushed black peppercorns (AWT doesn’t add these but I like my sauce with an extra kick!)
  • 1 Tbsp Olive oil
  • 30g Butter
  • 2 Tbsp Cognac (AWT just advises brandy)
  • 1 Tsp Dijon mustard
  • 1 Tsp Worcestershire sauce
  • 4 Tbsp Beef stock
  • 2 Tbsp White wine (AWT uses red wine but I like using white)
  • 1 Tbsp Green peppercorns
  • 6 Tbsp Single Cream (Since I use crushed peppercorns I like to add more cream than AWT uses in his original recipe, he also uses double cream)

PREPARATION

  1. Fry the fillet steak in a little butter and oil until cooked to the desired level, put to one side and keep warm.
  2. Reduce the heat to medium and add the cognac to the pan. Scrape up all of the meat juices and then add the mustard worcesterchire sauce, beef stock, crushed pepper and wine.
  3. Whisk to combine all of the ingredients and simmer until reduced by 1/3.
  4. Pour any juices released from the steak into the sauce.
  5. Add the green peppercorns and cream to the sauce and cook for a further 2 minutes.
  6. Place the steak on a warmed plate and pour over the sauce. Serve with saute potatoes and fried onions.

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Posted by Pamela on Monday, January 22nd, 2007, at 8:26 am, and filed under Beef, Main course.

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