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Recipe for rare fillet steaks with a green peppercorn and cream sauce
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...
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