Chargrilled Fillet with a Creamy Mixed Peppercorn Sauce

Chargrilled Fillet with a Creamy Mixed Peppercorn Sauce

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On the hunt for sophisticated fish recipes that are sure to impress? Try this Chargrilled Fillet with a Creamy Mixed Peppercorn Sauce.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time15 minutes

Ingredients

  • 1 KNORR Chicken Stock Pot
  • 1 kg Beef fillet
  • 15 ml Olive oil
  • 1 Garlic clove, crushed
  • 250 ml Cream
  • Juice of ½ lemon
  • Robertsons Atlantic Sea Salt
  • 1 Medium onion, chopped
  • 2 Sprigs of thyme
  • 125 ml Water
  • 10 ml Robertsons Mixed peppercorns
  • 15 ml Brown sugar
  • 5 ml Robertsons Ground Black Pepper

Method

  • Heat olive oil in a sauce pan.
  • Add the onion, garlic and thyme and sauté for 2 minutes over low heat.
  • Add the KNORR Chicken Stock Pot, Robertsons mixed peppercorns, Robertsons ground black pepper and water and cook for 4 minutes, until the KNORR Chicken Stock Pot is dissolved .
  • Add cream and cook until slightly thickened.
  • Add the lemon juice, sugar and Robertsons Atlantic Sea Salt.
  • Cook for a few more minutes, and then set aside.
  • Serve over grilled fillet medallions.
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