STEAK with Green Peppercorn Sauce

STEAK with Green Peppercorn Sauce is a tasty and refined second course of meat, ideal for a sophisticated dinner but also for an everyday meal.

Few ingredients are needed, but of the highest quality, starting with the meat, which must be lean and tender, followed by green pepper, double cream, mustard and brandy.

The recipe does not present great difficulties but some precautions must be followed above all in order not to damage the meat.

The exact cooking point of the fillet is subjective even if for this recipe it is advisable that the heart of the meat is rare.

To get the meat in this way you have to cook it over high heat for two minutes, then turn over to the other side, remove from the heat and let it rest for a minute before serving.

After being cooked, the fillet is covered in a creamy, succulent and enveloping sauce prepared with mustard and double cream flavored with green peppercorns.

The result is a succulent dish that everyone will love

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  • DifficultyMedium
  • CostMedium
  • Preparation time10 Minutes
  • Cooking time15 Minutes
  • Serving4
  • CuisineFrench


21/4 lbs beef fillets
3/4 oz green peppercorns
3 oz heavy cream
11/2 oz Dijon mustard
1/2 cup meat broth
13/4 tablespoon brandy
11/2 tablespoon clarified butter
q.s. salt
flour (to taste)

497,08 Kcal
calories per serving
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  • Power 497,08 (Kcal)
  • Carbohydrates 5,67 (g) of which sugars 0,58 (g)
  • Proteins 54,38 (g)
  • Fat 28,08 (g) of which saturated 9,31 (g)of which unsaturated 6,80 (g)
  • Fibers 1,59 (g)
  • Sodium 767,55 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.





Put flour in a flat plate and dredge beef tenderloin on the top and bottom side only (not the edges). Shake off excess flour.

In a non-stick pan, add butter and let it melt over high heat without forming foam. When the butter has melted, add beef and sear on one side over high heat for a few seconds, then lower the heat to medium and cook for 2 minutes on the same side.


Turn the heat back up to high heat and turn steak over to the other side. Proceed as before: sear for one minute over high heat and then cook for another 2 minutes over low heat.

Finish cooking by turning the slices on their sides over high heat. As soon as the fillet is cooked, transfer it to a serving plate and let it rest for 2 minutes.


Meanwhile prepare green pepper sauce. Put the brandy over high heat in the pan where the meat was cooked, let the alcohol evaporate, then lower the heat.

Add green pepper, a pinch of salt, mustard and mix, lastly add double cream and broth and continue cooking for 2 minutes to thicken the sauce.

Now you can serve the fillet: put the meat in a serving dish and spread the green pepper sauce over it. Enjoy your meal!


For a better result of the recipe it is better to use all the ingredients, including the meat, at room temperature.

MEAT For this recipe I recommend using beef fillet, pork fillet works too but is less tasty. To mantain regular shape of meat, even during cooking, you can wrap the edge of each slice with kitchen twine before cooking and tie it up.

PEPPER I recommend using pickled green pepper or whole dried green pepper.

BRANDY You can replace brandy with Cognac or Whiskey.

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