Kevin's Seared Fillet of beef with an Ultimate Brandy Peppercorn Sauce
This Autumn we are going to help you create restaurant quality meals at home. This is an absolute winner for an indulgent Saturday night feast. Kevin's peppercorn sauce recipe is sure to become a firm favourite.
Kevin's Top tip: "Ensure your pan is very hot at the start. Once you add the butter, reduce to medium heat to gently cook and baste the fillets. The butter will foam and become beurre noisette (or brown butter), which will give the peppercorn sauce a richer flavour.”
4 people
10 minutes
10 minutes
Ingredients
- 100 ml Beef Stock
- 2 tbsp Black Pepper Corns crushed
- 2 tbsp Brandy
- 50 g Butter
- 100 ml Cream
- 1 tsp Dijon Mustard optional
- 2 cloves Garlic
- 1 pack Mashed Potato Signature Tastes.
- 1 tbsp Olive Oil
- 1 - Sea Salt to taste
- 2 - Shallots
- 4 - SuperValu Signature Tastes Beef Fillet
- 2 sprigs Thyme
- 1 tsp Worcestershire Sauce
Method
- Place the peppercorns in a pestle and mortar and crush until coarse. Set aside.
- Preheat a sauté pan over medium-high heat until very hot.
- Drizzle the oil over the fillets of beef and rub to coat well.
- Place the fillet on the pan. Season well and sear for 2-3 minutes on each side over high heat, reduce the heat to medium and add the butter.
- Continue to cook, basting the fillets in the butter for a further 2-3 minutes for medium or 4-5 minutes for well done.
- Once ready, remove the steaks from the pan and, over medium heat, add the shallot, garlic, thyme and peppercorns.
- Reduce the heat to medium/low, add the peppercorns and garlic, and cook for 30 seconds.
- Pour in the brandy and flambée, then add the stock and mustard and simmer for 2 minutes to reduce and concentrate the flavours. Add the cream and bring it back to a simmer for a further minute or so.
- Remove from the heat and add the rested fillet of beef back into the sauce to serve.
- Serve immediately with some mashed potatoes.
