Fillet steak with peppercorn sauce is the British steak-night classic when you want a tender centre-cut fillet, a creamy cracked-pepper gravy and chips on the side. Pan-sear Fillet Steak 2x 6oz, rest it, then build the sauce in the same pan. Shop Fillet Steaks and Buy Steaks Online for butcher fillet ready for the pan.
Ingredients
- 2 fillet steaks (about 6oz / 170g each)
- 1 tbsp oil; 20g butter; salt
- 1 shallot, finely chopped; 1 tbsp crushed black peppercorns
- 50ml brandy or whisky (optional); 100ml beef stock; 75ml double cream
- Chips or mash and watercress to serve
Method
- Bring steaks to room temperature; pat dry and season with salt.
- Heat a heavy pan until smoking. Oil lightly and sear fillets 2–3 minutes per side for medium-rare (adjust to thickness). Add butter and baste 30 seconds. Rest 5 minutes under foil.
- In the same pan, soften shallot. Add peppercorns, flame brandy if using, then stock. Reduce by half.
- Stir in cream, simmer to a glossy peppercorn sauce. Season.
- Slice or plate whole fillets, spoon over sauce and serve fillet steak with peppercorn sauce — proper British steak house at home.
Prefer a fattier steak? Rib-eye Steak 2x 6oz takes the same peppercorn sauce. Browse Buy Steaks Online for more steak cuts.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
