Recipe Notes:

• I used medley peppercorn (mixture of green, white and black peppercorns) for the sauce. You could use 1 type of peppercorn or a different mixture of peppercorns.

• I used thick cream in the sauce recipe. You could use double cream or heavy cream, whichever is available.

• I used olive oil in the sauce recipe, but you could use any other types of cooking oil.

• I used a hand blender to puree the onions mixture. You can use other types of food processor that is available to you.

• The fillet steak should only be flipped once, so you should determine the “well-doneness” of the steaks before you start cooking.

• Cooking time may vary depending on the thickness of steak. I used eye fillet steak with +/-3.8cm in thickness and weigh 180gm each.

• Pan seared the eye fillet steak in a hot frying pan for 3 minutes on each side for rare, 4 minutes for medium rare, 5 minutes for medium well and 6 minutes for well-done. I prefer medium rare, so that is 4 minutes for me.

• I would highly recommend that you tie each eye fillet steak with a cooking string/twine even though it is an extra step. The outer part of the beef will usually cook faster than the middle part does. You wouldn’t want the 2-inches of the center to be the medium rare that you preferred while the rest of it is well-done. A quick tie helps you to cook the steak evenly.

• Rest the meat between 5 to 10 minutes to allow time for the redistribution of juices within the meat.

INGREDIENTS FOR BEEF FILLET STEAK

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(Serves 2 peoples)

✅️ 2 Eye Fillet Steaks (+/-180 gram each), pat dry with paper towel

✅️ 2 Cooking Strings/Twines, 30cm long each

✅️ 10 Gm Butter, sliced and divided into 2 equal portions

✅️ 1 Tbsp Cooking Oil

✅️ Salt, lightly season

✅️ Black Pepper Powder, lightly season 

INGREDIENTS FOR MEDLEY PEPPERCORN SAUCE

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✅️ 1 Tbsp Medley Peppercorn, cracked

✅️ 2 Cups Beef Stock

✅️ 1 Bulb Brown Onion, chopped coarsely

✅️ 2 Pips Garlic

✅️ 1 Bulb Shallot, quartered

✅️ 1 Tbsp Olive Oil

✅️ 100 ml Thick Cream

METHOD OF PREPARATION:

1. To prepare the beef pureed soup, stir fry chopped brown onion, shallot and garlic until golden and add beef stock. Simmer for 20 minutes and pureed with a hand blender.

2. To prepare each eye fillet steak, oiled and lightly season with salt and pepper on each side. Tie with a cooking string/twine and pan seared on a hot frying pan for 4 minutes on each side for medium rare. Place butter on top of each beef fillet steak and cover loosely with an aluminum foil. Let it rest for 5 to 10 minutes.

3. To prepare the medley peppercorn sauce, stir fry cracked peppercorn for 5 minutes using the same frying pan. Return beef pureed soup onto pan and bring to boil. Add cream and stir sauce until it thickens to your desired consistency.

4. Serve beef fillet steak with medley peppercorn sauce and your choice of sides.

RECIPE PHOTO GALLERY