The perfect green pepper fillet: creamy like at the restaurant!
Green peppercorn fillet is the undisputed king of meat main courses, a classic from the 1980s that still delights the most discerning palates. The secret to perfect results? Super-tender meat that melts in your mouth and a creamy, fragrant sauce that envelops every bite.
- Substitutable beef fillet: discover the pork fillet variant below 500g
- Fresh liquid cream. Substitutable: see alternative without cream below. 100g
- Senape 40 gr
- Brandy 40 gr
- Butter 30 g
- Green pepper 30 gr
- 00 flour
- Sale
- Begin by tying the beef tenderloin medallions with kitchen twine. This step isn't just for aesthetics: it helps maintain the thickness of the meat, ensuring even cooking and preventing the muscle from falling apart in the pan. Drain the pickled green peppercorns and lightly crush some of them to release their aroma. Then, dredge the meat in flour, shaking off the excess: this thin layer will be the secret to a thick, velvety sauce, thanks to the reaction between the meat juices and the butter. Finally, press the peppercorns onto the surface of the fillets with the palm of your hand to ensure they adhere well.
- In a large skillet, melt the butter over medium-high heat. When it sizzles, add the fillet medallions. Brown them for about 2 minutes per side, using only kitchen tongs: it's essential to never pierce the meat with a fork to keep the juices inside and ensure a very tender texture. Add the remaining green peppercorns and a pinch of salt. Pour in the brandy (or cognac) and let it reduce over high heat until the alcohol has completely evaporated. This step serves to "deglaze" the bottom of the pan, collecting all the aromas released by the meat during the searing. Once the sauce has reduced, remove the fillet from the pan and set it aside on a plate, preferably warm. Letting the meat rest during this stage is a little secret to redistributing the juices while you work on the sauce.
- How to make the green peppercorn sauce for fillet steak: Add a tablespoon of Dijon mustard and the heavy cream to the cooking liquid where you simmered the brandy. Stir thoroughly with a wooden spoon or a hand whisk, keeping the heat low to allow the ingredients to blend perfectly without tearing the cream. Let the sauce reduce for a minute until it's thick and velvety. Then, return the fillet medallions to the pan along with the juices they've released onto the plate. Let it simmer for a couple of minutes, turning the meat only once so it's completely coated in the peppercorn glaze. Your green peppercorn fillet steak is ready to serve! Arrange the medallions on individual plates and drizzle generously with the hot sauce. For a real chef's touch, you can add a final grind of fresh green peppercorns before serving.
In this original recipe, we'll reveal the technical tricks for properly sealing the fillet and achieving that irresistible density you only find in restaurants. Whether you're looking for the traditional version or a lighter variation (even without cream), this guide will take you step by step to guaranteed success.
If you love great meat classics, let yourself be inspired by these timeless specialties: try the tasty pizzaiola slices, the rich Bolognese cutlet, or the delicate lemon beef fillet.
Doses & Ingredients
- Low difficulty
- High cost
- Easy food availability
- Farina 00 q.b.
- Sale q.b.
- Meat tenderizer / Wooden spoon / Frying pan / Plate / Tongs / Kitchen string.
