Peppered Fillet Steak with a Brandy Cream Sauce

Peppered Fillet Steak with a Brandy Cream Sauce

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Delicious! Cooked to perfection, flavoured with crushed peppercorns and served with a creamy sauce, what more could Dad ask for?

  • Recipe serves2-4
  • Preparation time10 minutes
  • Cooking time10 minutes

Ingredients

  • 4 tbsp Robertsons Black Peppercorns
  • Pinch of salt
  • ¼ cup Cognac or brandy
  • 1 cup Whipping cream
  • 4 Lean beef fillet medallions
  • 2 tbsp Stork Bake Margarine
  • 150 ml Water
  • 1 KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce

Method

  • Place peppercorns in a resealable plastic bag and gently crush with a mallet or the back of a frying pan.
  • Transfer to a dinner plate.
  • Season steaks with salt to taste, then coat both sides with crushed peppercorns.
  • In a large heavy based frying pan melt margarine over medium-high heat.
  • Add steaks, cook for about 5 minutes per side or until cooked to your liking.
  • Transfer steaks to a serving plate and cover to keep warm.
  • Pour cognac into frying pan and boil for 1 minute while stirring to remove any browned bits stuck to pan.
  • Add water, cream and KNORR Hearty Beef Stew with Rosemary Dry Cook-in-Sauce.
  • Cook until thickened, stirring occasionally.
  • Pour over steaks to serve.
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