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.