Recipe for rare fillet steaks with a green peppercorn and cream saucePosted by Fiona Nevile in Beef and Steak and Veal, Sauces Gravy Dressings | 14 comments
I spotted a fillet of beef joint on the Tesco butcher’s counter. It had a good dark colour and I reckoned that it would taste great. As a payday treat I asked for two small fillet steaks about 2cm/0.8 inches deep. I rushed home with the bounty – Danny would cook the steaks and I’d make the green peppercorn and cream sauce.
Green peppercorns are sold ‘wet’ in small jars of brine. They are crunchy and reasonably hot but don’t have the kick of dried black peppercorns. I love them.
One of the easiest sauces to make is a cream sauce. It can be whipped up in literally seconds and can give a deluxe feel to a simple dish such as a steak or fillet of fish. I discovered this by mistake when I was experimenting with sauces for fillets of plaice. I poured some double cream into a frying pan and stirring for just 30 seconds, it thickened before my eyes.
I’ve been planning to make a green peppercorn and cream sauce for weeks. Initially I thought that it would be a great sauce for roasted duck breasts. This idea is still waiting in the wings for duck breasts to turn up on offer or the CFC*. Meanwhile, fillet steak would be a perfect alternative as it does not have the depth of flavour as a sirloin or rump steak.
CFC* Condemned food counter
|Recipe for rare fillet steaks with a green peppercorn and cream sauce||
- The steaks:
- 2 fillet steaks – weighing roughly 330g/11 ozs
- 1 tablespoon of olive oil
- A good dash of freshly ground black pepper
- 1 level teaspoon of garlic granules
- The sauce:
- 150ml/5 fluid ozs/a quarter of a pint of double cream
- 2 heaped teaspoons of green peppercorns – rinsed and drained
- Tips and tricks for frying perfect rare fillet steaks:
- Let your steaks get to room temperature before you cook them. If you like rare fillet steak you want it to be warm and rare in the middle not cold and rare. This should take an hour or so out of the fridge at normal room temperature.
- Pour a tablespoon of olive oil onto a plate. Season this with freshly ground black pepper and a level teaspoon of garlic granules – you could use a quarter teaspoon of sea salt as an alternative. Coat both sides of the steaks with this mixture.
- Heat the frying pan (do not put oil in the pan) over a medium heat until it has heated up (about 5 mins – a drop of olive oil flicked into the pan should sizzle and jump).
- Fry the steaks for a minute each side and then put them in a warm place to rest for at least 5 minutes. A piece of foil or waxed kitchen paper over the steaks with a towel on top will keep the steaks cosy. This resting process is essential as the meat relaxes and becomes more tender and succulent.
- The green pepper and cream sauce:
- Take the frying pan that has been used for the steaks – no need to clean as any juices will add to the flavour of the sauce.
- Add the cream, garlic granules and two heaped teaspoons of green peppercorns. Stir until the sauce thickens.
- When ready to serve, place the steaks on warm plates (not hot!) pour over the green peppercorn and cream sauce and serve.
- This sauce will keep warm for a few minutes if you take it off the heat and put a lid on or a suitably sized heated plate.
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