Saturday, 13 August 2011

Fillet of Beef with mixed peppercorn sauce








Fillet of Beef with mixed peppercorn sauce


1 tbsp vegetable oil
2 fillet steaks, at room temperature
a knob of butter
2 shallots , finely chopped
2 tsp green and pink peppercorns , crushed
1 tsp anchovy sauce
150ml apple juice
100ml stock
3 tbsp sour cream








Heat a grill pan over a medium-to-high heat. Rub oil all over steak. Season the steak with salt and plenty of freshly ground black pepper and cook to your liking. Be sure to seal the rounded edges, too. Transfer to a plate.












To make the sauce, add the knob of butter to the pan, then fry the shallots and peppercorns over a medium heat for 5 mins, until the shallots have softened.
Pour the apple juice into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and anchovy sauce and reduce again, this time by two-thirds. Stir the cream in to the sauce and allow it to thicken slightly. Check the sauce for seasoning.







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