Beef Fillet

on fine french beans parmentier potato and Green peppercorn sauce.

  • 4 / 250g grain fed Beef fillets
  • Fine green beans
  • 800g Peeled potato
  • Vine tomato for garnish
  • 500ml thick double cream
  • 100ml Brandy
  • 30g 2 tbls green peppercorns
  • 2 large onions finely diced and fried
  • 50ml oil to oil the steaks before frying
  • Mushrooms


  • For the steaks heat a cast iron griddle pan for 5 minutes.
  • Rub the steaks in oil season with salt and pepper and place in the hot pan.
  • Do not turn until the colour changes from pink to a dull grey half way up the steak cook on the opposite side till nicely browned remove from the pan and rest for a minute before serving.
  • For the sauce caramelize the onions in sunflower oil.
  • Pour the brandy in the pan and light it to burn off the alcohol.
  • Add the cream green peppercorns to the pan using a stick blender puree the sauce simmer to reduce and pour over the steaks spoon a few whole green peppercorns over the steak before serving

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