Introduction
Green peppercorn filet is one of those dishes that never go out of style. Elegant yet comforting, this classic main course is a staple in both home kitchens and fine dining restaurants. Known for its rich, creamy sauce and the distinct aroma of green peppercorns, it pairs beautifully with tender beef filet, creating a luxurious experience in every bite. Whether you’re preparing a romantic dinner or looking to impress guests, this recipe delivers flavor, finesse, and a touch of vintage charm.
Ingredients:
(Serves 2)
2 beef filets (about 180–200 g each)
2 tablespoons green peppercorns in brine (lightly crushed)
20 g butter
1 tablespoon olive oil
1 shot of brandy or cognac (about 40 ml)
100 ml heavy cream
Salt, to taste
Instructions:
Prepare the meat
Take the beef filets out of the fridge about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels and season both sides lightly with salt.
Sear the filets
In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the filets and sear for about 2–3 minutes on each side for medium-rare (adjust to your preferred doneness). Remove the meat from the pan and let it rest on a plate, covered loosely with foil.
Deglaze with brandy
With the skillet still hot, carefully pour in the brandy to deglaze the pan. You can flambé the alcohol if you’re comfortable with it, or simply let it simmer for 1–2 minutes until reduced by half.
Make the sauce
Add the green peppercorns to the pan and stir gently. Pour in the heavy cream and mix well, allowing the sauce to thicken slightly over low heat for 2–3 minutes. Taste and adjust seasoning if needed.
Finish and serve
Return the filets to the pan for a minute to reheat and coat with the sauce. Serve immediately, spooning the rich peppercorn sauce over each filet.
Serving and Storage Tips:
Serving: Green peppercorn filet is best served hot, with a side of roasted potatoes, mashed potatoes, or seasonal vegetables. A glass of full-bodied red wine like Cabernet Sauvignon or Merlot is a perfect match.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Gently reheat in a pan over low heat, adding a splash of cream if the sauce has thickened too much. Avoid microwaving to preserve the texture of the meat.
Variations:
