Green Peppercorn Filet with Cream Sauce

Green Peppercorn Filet with Cream Sauce

Posted on 21. Oct, 2007 by singleguychef in Main, Recipes

Along with steak au poivre, green peppercorn fillet is an absolute favorite of mine. It’s a wonderfully rich sauce that should become one of your staple recipes.

Serves: 3


For the fillet:

3 tablespoons olive oil
3 6- to 8-ounce filet mignon steaks

For the peppercorn cream sauce

1 3/4 cups beef stock or veal stock
1/4 cup chopped shallots
1 cup whipping cream
3 tablespoons Cognac or brandy
2 tablespoons drained green peppercorns in brine


For the fillet:
1. In a small sauce pan, reduce the beef stock to 3/4 cups.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Generously season the fillets with sea salt and freshly ground black pepper.
4. Cook the fillets to desired temperature. About 4 minutes per side for medium rare.
5. Leave the brown bits in the pan- don’t clean it.

For the peppercorn fillet cream sauce
1. Saute the shallots until they’re softened. About 2-3 minutes.
2. Add the reduced stock, whipping cream, Cognac and peppercorns.
3. Boil until sauce begins to thicken. About 6 minutes.

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6 Responses to “Green Peppercorn Filet with Cream Sauce”

  1. TC

    22. Oct, 2007

    He’s Back!

    Sounds delicious…I’ve been without a good steak for more than 6 months, and I live in Texas. I should be beaten…

  2. singleguychef

    22. Oct, 2007

    Hey TC- I think you lose your Longhorn card for 3 months w/o eating steak. 6 months, I am surprised they’ve not run you out!

  3. Cindy

    22. Oct, 2007

    You made me craving for steak now.

  4. chef ledarney

    23. Oct, 2007

    Great look on the photos mate.

  5. Hillary

    23. Oct, 2007

    That steak is so thick!! I want it nowwww. Sooo delicious. It’s been awhile since I’ve had a good filet.

  6. singleguychef

    23. Oct, 2007

    Cheers chef LeDarney.

    @ Hillary - chew on that. ;-) It’s about 2.5″ …the steak, that is.

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