Fillet Steak with Peppercorn Sauce

Mike Reid

This recipe is brought to you with the help of our friends at Massel


  • 200g Fillet Steak 
  • 20g butter, unsalted 
  • 5ml vegetable oil
  • 1 sprig thyme 
  • 1 bay leaf 
  • Watercress to garnish

For the sauce

  • 250ml Chicken stock 
  • ½ shallot, sliced 
  • 50g Pancetta, chopped 
  • 1 Bay leaf 
  • 1 sprig Thyme 
  • 1 Tbsp Tomato puree 
  • 75ml Red wine 
  • 1 Tsp Green peppercorns 
  • 2 Tbsp Cream
  • Salt to taste 
  • Black pepper to taste 


  1. To make the sauce, saute the pancetta until beginning to brown, then add in your shallots and herbs with the oil. Add in your tomato puree and brown slightly before deglazing with your red wine. Reduce by half before adding in your stock. Bring to the boil and reduce to a simmer and reduce by ¾.
  2. Pass off your stock before adding back to a clean pan, bring to a boil and add in your cream and peppercorns and season to taste.
  3. For the steak, ensure it is at room temperature for at least half an hour before cooking. Place your frying pan over a medium heat before adding in your steak and seasoning with salt on the side up in the pan. As it is cooking add in your butter a little oil and herbs. Begin to baste for 1 minute before turning. 
  4. Finish cooking on this side basting continuously before removing and leaving to rest for at least half the amount of time you spent cooking it. For example if you cooked it for 8 you need to rest for 4. 
  5. Plate it up with your watercress and peppercorn sauce. 
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