Fillet of Steak with a Pepper Sauce
Elevate your dinner table with this luxurious Fillet of Steak with a Pepper Sauce—perfect for date nights or special occasions. Tender beef fillet steaks are crusted with coarse black peppercorns and pan-seared to perfection, creating a beautifully caramelized exterior while remaining juicy inside. The dish shines with a rich and indulgent pan sauce, made by deglazing with brandy or cognac, simmering beef stock, and finishing with velvety heavy cream for a silky texture and a subtle peppery kick. The recipe combines elegance and simplicity, requiring just 10 minutes of prep and pairing wonderfully with roasted potatoes, crisp vegetables, or a fresh salad. Impress your guests with this restaurant-worthy dish that’s easy to master at home! Keywords: fillet of steak, pepper sauce recipe, creamy pepper sauce, steak dinner ideas, special occasion meals.
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Recipe Information
Ingredients
- 2 pieces Beef fillet steaks
- 2 teaspoons Coarse black peppercorns
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 2 pieces Shallots (finely chopped)
- 50 ml Brandy or cognac
- 100 ml Beef stock
- 150 ml Heavy cream
- 1 tablespoon Fresh parsley (chopped, optional for garnish)
Instructions
Take the beef fillet steaks out of the fridge 15-20 minutes before cooking to bring them to room temperature.
Crush the black peppercorns using a mortar and pestle or wrap them in a kitchen towel and crush with a rolling pin. Sprinkle both sides of the steaks with the crushed pepper and salt, pressing the pepper gently into the meat.
Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or longer depending on your preferred doneness. Remove the steaks from the pan, cover them loosely with foil, and let them rest.
Using the same skillet, reduce the heat to medium and add the butter. Once melted, add the chopped shallots and sauté for 2-3 minutes until softened.
Carefully pour the brandy or cognac into the skillet. If you're comfortable, you can tilt the pan slightly to ignite the alcohol. Let the flames subside naturally (this step is optional but enhances the flavor).
Add the beef stock to the skillet and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 3-4 minutes to reduce slightly.
Stir in the heavy cream and continue to simmer for another 5-7 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.
Taste the sauce and adjust seasoning with additional salt if necessary.
Plate the steaks and pour the pepper sauce over them. Garnish with chopped parsley if desired.
Serve immediately with your choice of sides, such as roasted potatoes, steamed vegetables, or a fresh salad.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1307 mg | 57% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
