Fillet of beef steak with pepper sauce

You will need

  • Non-stick frying pan
  • Large bowl
  • Saucepan
  • Small cooking tray x 2
  • Roast tray
  • Baking paper


Serves 4
  • 4 fillets of beef 230g each
  • 4 large portobello mushroom
  • 12 cherry tomatoes
  • 2 tbsp of rapeseed oil
  • 1 tsp of freshly ground black pepper
  • 2 tsp of sea salt

For the oven roasted chips

  • 500g potatoes, peeled
  • 2 tbsp of rapeseed oil
  • 2 tsp of sea salt
  • 1 tsp of freshly ground black pepper

For the pepper sauce

  • 240ml demi glace
  • 50ml brandy or whisky
  • 30ml red wine
  • 40ml single cream
  • 2 tbsp of green peppercorn
  • 1 tsp of freshly ground black pepper
  • 1 tsp of table salt
  • 1 tbsp of rapeseed oil

Preparation Method

60 minutes
  1. Preheat the oven to 180˚C/Gas mark 4. Lay the roast tray with baking paper.
  2. Cut potatoes into long thick chip shapes. Rinse under the cold tap and pat dry with a tea towel. In a roast tray, add the potatoes and rapeseed oil and mix well. Season with sea salt and freshly ground black pepper. Lie them flat in a single layer and pop in the oven to cook for 45 minutes or until golden brown and crisp with a light, fluffy centre. Remember to turn the chips halfway through the cooking time.
  3. Heat the rapeseed oil in a saucepan with a thick bottom. Add green peppercorn and freshly ground black pepper. Cook for about 2-3 minutes. Pour brandy with red wine and continue cooking for about 5 minutes. Add demi glace and gently bring to the boil, pour cream and simmer until sauce is at your desired thickness. Check for seasoning.
  4. On a small cooking tray, place portobello mushroom with cherry tomatoes. Drizzle with rapeseed oil and season with salt and black pepper. Pop in the oven and cook for 5 minutes.
  5. Heat a large non-stick frying pan over a high heat and massage the steaks with a little rapeseed oil, then season with freshly ground black pepper. Cook for 3-4 minutes on each side for medium rare. Remove from the pan and season with salt, set aside in warm place for 2 minutes.
  6. Put the rested steaks on warm plates and arrange some of the chips stack to the side. Garnish with the portobello mushroom and cherry tomatoes. Drizzle over the steaks pepper sauce and serve straight away.

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