Easy Beef Fillet with Peppercorn Sauce – Step-by-Step Guide

Juicy, melt-in-your-mouth beef fillet with green peppercorn sauce is the ultimate gourmet dinner that’s easier to make than you think. Perfect for date nights, special occasions, or when you want to impress guests, this classic dish combines tender beef with a creamy, peppery sauce for a restaurant-quality meal at home.

Ingredients :

• Beef fillet – 2.25 lbs (1 kg), cut into 4 fillets
• Green peppercorns – 0.75 oz (20 g)
• Heavy cream – 3 oz (80 g)
• Dijon mustard – 1.5 oz (40 g)
• Meat broth – ½ cup (100 g)
• Brandy – 1 ¾ tbsp (25 g)
• Clarified butter – 1 ½ tbsp (20 g)
• Salt – to taste
• Type 00 flour – to taste

Beef Fillet with Green Peppercorn Sauce Recipe: Step-by-Step :

To start your beef fillet with green peppercorn sauce, prepare the meat broth as described in our recipe. While it’s cooking, remove all the ingredients from the fridge so they reach room temperature—especially the beef fillets. Cold meat can cook unevenly, leaving the center raw.

Next, tie each fillet with kitchen string to help it keep its shape while cooking. Cut a long piece of string, fold it in half, and wrap it around the fillet. Pass the two loose ends through the loop, then pull gently to secure. Separate the ends and make another loop around the fillet, tying a firm knot to finish.

After securing the fillets with string, pour the flour into a shallow dish and lightly coat only the top and bottom of each fillet. This helps create a golden crust while keeping the sides clean for an even sear. Heat a frying pan over high heat, add the clarified butter, and let it melt until hot and shimmering.

When the butter is hot and sizzling, carefully place the fillets in the pan. Sear over high heat for a few seconds, then reduce the heat slightly and cook for 1–2 minutes without moving them, allowing the first ¼ inch (6–7 mm) to develop a rich golden crust. Increase the heat again and gently turn the fillets using tongs or two wooden spoons—avoid piercing the meat to keep the juices inside. Sear the second side briefly, then cook for another 1–2 minutes over lower heat. Finally, turn the fillets onto their sides, raise the heat, and roll them in the hot butter so the entire surface is beautifully sealed.

Carefully pour the brandy into the hot pan, watching out for any splashes from the butter. Tilt the pan slightly to ignite the brandy for a flambé effect, or light it with a long match or lighter. Allow the flames to burn off the alcohol completely. Once the fire is out, reduce the heat and add the drained green peppercorns, stirring them gently into the cooking juices.

Add a pinch of salt and the Dijon mustard, swirling the pan to blend the flavors. Pour in 1.75 oz (50 g) of fresh heavy cream and ¼ cup (50 g) of meat broth, then increase the heat to bring the sauce to a gentle simmer.

Swirl the pan to combine, then cook for 2 minutes, spooning the cream over the fillets. Flip and repeat on the other side. For rare, ensure the meat feels soft to the touch; for more doneness, cook longer, adding broth if needed. Transfer to plates, remove the string, and let rest. Meanwhile, add the remaining ¼ cup (50 g) broth to the pan juices.

Add 1 oz (30 g) whipping cream and salt to taste, then cook over high heat for 1–2 minutes, swirling the pan until the sauce thickens. It’s ready when a spoon drawn through the cream leaves a line that slowly closes. Spoon the sauce over the fillets and serve your beef fillet with green peppercorn sauce immediately.

Tips
If you don’t have brandy, substitute with cognac or whiskey. Red or white wine, port, or marsala also work well. To skip the flambé step, simply let the alcohol cook off in the pan. You can use dried green peppercorns instead of those in brine, but avoid ground green pepper, as it won’t give the same texture or flavor.

With its tender, juicy meat and rich, creamy sauce, beef fillet with green peppercorn sauce is a timeless dish that’s perfect for special occasions or an indulgent dinner at home. This elegant yet approachable recipe delivers restaurant-quality results in your own kitchen, impressing guests and delighting family alike. Pair it with roasted vegetables, creamy mashed potatoes, or a crisp green salad for a complete gourmet experience. Once you try this recipe, it’s sure to become a favorite you’ll return to again and again.

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