Filet au Poivre

Derick van Biljon, the Foodie SA
2 servings Prep: 10 mins, Cooking: 10 mins
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A classically made Filet au Poivre, or pepper steak, couldn't be easier to make and it only needs four main ingredients to make it really special.

By Independent Contributor March 10 2023
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Ingredients (8)

2 x 250 g beef fillet — New York Cut
black peppercorns — or mixed pepper corns
Maldon salt
30 ml olive oil
30 ml canola oil — for grilling
Double shot brandy
500 ml fresh cream
1 tsp Dijon mustard
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Pre-heat the oven to 180ºc

Coat the filet in olive oil and roll liberally in freshly cracked black pepper, allow to rest for 30

Heat the pan with the canola oil on high heat until smoking hot

Just before cooking, season the fillets liberally with salt

Grill each side of the fillet for about 3.5 min or until a good dark crust is achieved

Add the brandy and allow to flame. Remove the meat to an oven proof dish when the flames
die out.

Pop the meat into the oven and finish cooking for 10 min.

Pour the cream into the pan and simmer on medium low heat until thick

Test for seasoning, then add the Dijon mustard and serve up on heated plates with a side of your choice.

Serving suggestion

Blanched tender stem broccoli with charred peppers and sweet rosa tomatoes.


This recipe can be successfully used for other beef cuts such a rump, sirloin or even ox liver (adapt grilling time accordingly) Also great for venison, pork and ostrich.

Reprinted with permission from Derick van Biljon, the Foodie SA, follow along on Instagram for more.

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