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Grilled Beef Fillet with Peppercorn Sauce
Grilled beef fillet with peppercorn sauce combines a lean, tender steak with a creamy green-peppercorn finish. Brined peppercorns give softer bursts of pepper than dry crushed black pepper. The sauce should be concentrated but still pourable.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Choose steaks of similar thickness and drain the peppercorns. Worcestershire, stock and brined peppercorns all contribute salt. Cognac is optional and can be omitted when unsuitable.
Cook and check the fillet using safe whole-beef temperature and resting guidance. Reduce the sauce base while the steak rests, then add cream and peppercorns over controlled heat. Taste before adding more salt.
An overly salty sauce needs unsalted liquid rather than more reduction. If the fillet becomes dry, do not keep it in the sauce while waiting to serve. Too much peppercorn brine can overpower the cream.
About This Recipe
Grilled beef fillet with peppercorn sauce combines a lean, tender steak with a creamy green-peppercorn finish. Brined peppercorns give softer bursts of pepper than dry crushed black pepper. The sauce should be concentrated but still pourable.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Heavy frying pan
- ✓ Saucepan
- ✓ Whisk
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Prepare the fillets: Pat the steaks dry, rub lightly with oil and season; keep their sides neat with string if necessary.
- Mark on the grill: Sear on a very hot grill, turning once for clear grill marks, then cook the edges briefly.
- Rest: Transfer to a rack once the centre has reached at least 63°C and rest for 7 minutes.
- Start the sauce: Cook shallot in butter without colouring, add green peppercorns and carefully reduce the cognac if using.
- Finish the cream sauce: Add beef stock and reduce by half, stir in cream and Worcestershire, then simmer until silky but still pourable.
- Plate cleanly: Remove string, set each fillet on a warm plate and spoon the peppercorn sauce beside it to preserve the grilled surface.
Chef Notes & Tips
Green peppercorns are gentler than black; rinse brined peppercorns so their preserving liquid does not dominate the sauce.
Ingredient choices: Choose steaks of similar thickness and drain the peppercorns. Worcestershire, stock and brined peppercorns all contribute salt. Cognac is optional and can be omitted when unsuitable.
Cooking control: Cook and check the fillet using safe whole-beef temperature and resting guidance. Reduce the sauce base while the steak rests, then add cream and peppercorns over controlled heat. Taste before adding more salt.
If something goes wrong: An overly salty sauce needs unsalted liquid rather than more reduction. If the fillet becomes dry, do not keep it in the sauce while waiting to serve. Too much peppercorn brine can overpower the cream.
Ingredient Substitutions
- ↔ Beef fillet → centre-cut sirloin
- ↔ Green peppercorns → lightly crushed black peppercorns
- ↔ Cognac → extra stock
Food Safety & Doneness
For intact beef steaks and roasts, reach at least 63°C and rest for 3 minutes. Braising cuts need longer for fork-tender texture. Keep raw-meat utensils away from cooked food.
Serving & Plating
Serve the rested fillet with sauce at one side and a separately planned vegetable or potato accompaniment.
Storage
Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.
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