I love cooking steaks as a treat. My go to sauce is normally a red wine sauce, or occasionally a flavoured butter. Recently, I thought I’d give classic peppercorn sauce a go.
I really enjoyed this dish. I’m very guilting of walking into the butchers, perusing the counters, admiring the various cuts of beef, but nearly always asking for fillet steak. This time around, the butcher steered me towards fillet tails. Fillet tails are basically the same cut as fillet steak, but are from the narrower end. Restaurants don’t often use them as they can’t be cut into perfectly round medallions. However, considering 2 x of these large fillet tails (I would guess perhaps 10oz) cost a total of £5.50, I will certainly be investing in them again.
Anyway! Back to peppercorn sauce! This is a very easy recipe, and complemented the meat perfectly. It was also lovely with the sauteed peas, asparagus and leeks I served with the steak.
3 tbsp green peppercorns
1 x shallot, finely chopped
100ml dry white wine (subsitute for brandy if you prefer a sharper taste)
100ml beef stock
80ml double cream
salt and pepper (ground, in this case!), to taste
- melt the butter in a frying pan over a medium heat, and add the shallot. gently cook until soften, being careful not to brown it.
- add the peppercorns to the pan and gently crush some of them with the back of your wooden spoon.
- add the wine and bring up to boil. reduce by half.
- add the beef stock and boil away until this also reduces down.
- bring the heat back down to medium, and stir in the double cream. keep stirring and allowing it to thicken, but do not let it boil as it will curdle!
- once it’s at the desired thickness, season to taste and serve! enjoy it with steak 🙂