Chargrilled Fillet with a Creamy Mixed Peppercorn Sauce

Chargrilled Fillet with a Creamy Mixed Peppercorn Sauce

0 (0) | Be the first to rate
Close

Select Below to Add Your Rating

Chargrilled Fillet with a Creamy Mixed Peppercorn Sauce

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time15 minutes

Ingredients

  • 1 KNORR Chicken Stock Pot
  • 1 Kilogram Beef fillet
  • 1 Tablespoon Olive oil
  • 1 Garlic clove, crushed
  • 1 Cup Cream
  • Juice of ½ lemon
  • Robertsons Atlantic Sea Salt
  • 1 Medium onion, chopped
  • 2 Sprigs of thyme
  • ½ Cup Water
  • 2 Tablespoon Robertsons Mixed Peppercorns Paste
  • 1 Tablespoon Brown sugar

Method

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