Fillet Steak with Peppercorn Sauce
Serves: 2
Preparation: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 2 tablespoons coarsely crushed black peppercorns
- 2 (170g) beef fillet steaks, 3cm thick
- Salt to taste
- 1 tablespoon butter
- 1 teaspoon olive oil
- 3 tablespoons beef stock
- 125ml double cream
Method
- Place the peppercorns into a shallow bowl. Sprinkle the fillets with salt on both sides, and coat both sides with crushed peppercorns.
- Melt the butter with the olive oil over high heat in a heavy frying pan until the foam disappears from the butter. Gently place the steaks in the pan, and cook to your liking (1 minute each side for rare, 2 minutes each side for medium and 3 minutes each side for well done).
- Remove the steaks to rest and cover tightly with foil.
- Pour the beef stock into the frying pan, and use a whisk to stir the stock and scrape up any dissolved brown flavour bits from the frying pan. Whisk in the cream, and simmer the sauce until it’s reduced and thickened, 6 to 7 minutes. Place the steaks back in the frying pan, turn to coat with sauce, and serve with the remaining sauce.
