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Creamy Peppercorn Beef Fillet

A tender beef fillet enveloped in a rich and creamy peppercorn sauce, perfect for any occasion and easy to prepare at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Beef Fillet
  • 500 g beef fillet Look for high-quality cuts; grass-fed is excellent for flavor.
  • 1 tbsp butter Use room temperature, unsalted butter for richer flavor.
  • 1 small onion, finely chopped A sweet onion adds great depth.
  • 1 cup beef stock Opt for low-sodium for better control over flavor.
  • 1/2 cup heavy cream Use fresh cream for the best results; substitute with half-and-half for a lighter option.
  • Salt to taste Don’t rush this step! Taste as you go for perfect seasoning.
For the Sauce
  • 2 tbsp black peppercorns, crushed Freshly cracked is best!

Method
 

Preparation
  1. Generously season the beef fillet with salt on both sides and let sit for about 10 minutes.
  2. In a heavy skillet, heat the butter over medium-high heat.
  3. Sear the beef for about 4-5 minutes on each side, aiming for medium-rare.
  4. Remove the beef from the pan and set aside to rest.
Cooking
  1. In the same pan, add the chopped onion and sauté for about 3-4 minutes until translucent.
  2. Add the crushed black peppercorns to the onions and cook for 1 minute.
  3. Pour in the beef stock and bring to a simmer for about 5 minutes.
  4. Stir in the heavy cream and let the sauce simmer until it thickens, about 3-5 minutes.
  5. Return the beef fillet to the pan, spooning the sauce over it, and cook for an additional minute.
  6. Serve immediately, garnished with extra pepper or herbs as desired.

Notes

Avoid overcrowding the pan when searing the beef, and use a meat thermometer for accurate doneness. Leftovers can be stored in an airtight container in the fridge for up to 3 days and freeze well for up to 3 months. You can also prepare the sauce a day in advance.