Fillet with Peppercorn Sauce Recipe

Name: Fillet with Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole beef fillets or other good steaks; Lemon pepper; Seasoned salt; Freshly ground black pepper; Melted butter; 4 to 6 tablespoons tri-color peppercorns, crushed; 4 tablespoons butter; 1 beef bouillon cube; 4 to 6 tablespoons Dijon mustard; 1 cup brandy; 1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

Servings: persons

8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter
4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

1
For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper.
2
Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat.
3
Brush with melted butter as they cook.
4
Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
5
Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter.
6
Crumble in the beef bouillon cube.
7
Whisk to combine.
8
Then add the Dijon mustard to the skillet and whisk it around a bit.
9
Pour in the brandy.
10
Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so.
11
Then pour in the heavy cream and the crushed peppercorns.
12
Whisk it all together, allowing it to bubble for a few minutes to thicken.
13
Spoon it over the grilled steaks.

931

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 whole beef fillets or other good steaks, Lemon pepper, Seasoned salt, Freshly ground black pepper, and more.

Yes, Fillet with Peppercorn Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fillet with Peppercorn Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions