RecipeTin Eats x Good Food: Steak with creamy peppercorn sauce

Name: RecipeTin Eats x Good Food: Steak with creamy peppercorn sauce
Cook time: 30 min
Yield: 2
Cuisine: French
Ingredients: 2 x 200g beef eye-fillet steaks, 3-3.5cm thick, tied* (see note); 2 tsp freshly cracked black peppercorns (see note); 1 tsp cooking salt; 1 tbsp canola oil

RecipeTin Eats

February 7, 2022

Filet mignon with creamy peppercorn sauce, garlic spinach and Paris mash.Nagi Maehashi

Time:< 30 minsServes:2

The most date-worthy steak of 'em all, prized for its tenderness and shape. Serve with a classic creamy peppercorn sauce, prepare the Paris mash ahead and cook the garlic spinach while the steak is in the oven – it takes 90 seconds.

Ingredients

Filet mignon

2 x 200g beef eye-fillet steaks, 3-3.5cm thick, tied* (see note)
2 tsp freshly cracked black peppercorns (see note)
1 tsp cooking salt
1 tbsp canola oil

Creamy peppercorn sauce

⅓ cup cognac
250ml (1 cup) beef stock, preferably homemade or low-sodium good-quality store-bought
125ml (½ cup) thickened cream

Method

1. Preheat oven to 180C fan-forced (200C conventional). Place a rack over a baking tray.
2. Sprinkle beef with salt and press on the cracked pepper. (Reserve whatever doesn't stick for the sauce.)
3. Heat oil in a cast-iron frypan over high heat. When you see wisps of smoke, place the beef in the pan and cook the first side for 2 minutes or until you get a nice crust. Turn, then cook the other side for another 2 minutes until also nicely browned. Then turn the steaks onto the side and sear the edges for 30 seconds. Rotate and repeat twice more to sear all around the sides.
4. Remove steaks from the pan, place on the prepared rack and transfer the tray and rack to the oven for 8-10 minutes, or until the steak's internal temperature reaches 52C (for medium rare). Remove from the oven and rest for 5 minutes.
5. While the steak is in the oven, discard the excess oil from the frypan and make the sauce. Add the cognac and reserved cracked pepper to the pan and place it over medium heat. Bring the cognac to a simmer, scraping the base of the pan, and cook gently for 1 minute until reduced by half. Add stock, turn the heat to medium-high and reduce by half, about 3 to 4 minutes. Turn heat to medium-low, stir in cream and gently simmer for 2 minutes until the sauce changes from cream-coloured to pale brown, and thickens slightly. Taste sauce and add salt if desired.
6. To serve, remove the string then place the filet mignon on a plate with Paris mash and garlic spinach on the side. Spoon the sauce over the steak and serve immediately.
Notes
The easiest way to crack peppercorns is in a mortar and pestle. Otherwise, wrap them in a tea towel and bash with a rolling pin or meat mallet.
*Thick-cut beef eye fillets of this weight should come tied with kitchen twine so they cook evenly and hold together in a nice shape. To do it yourself, cut a 30cm length of cotton kitchen twine, wrap it firmly but not tightly around the steak's circumference and secure with a knot.
This recipe features in RecipeTin's three-course Valentine's Day menu.