Best 9 Fillet Of Steak With A Pepper Sauce Recipes

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Indulge in a culinary journey with our exploration of the most delectable fillet of steak recipes, tantalizing your taste buds with a symphony of flavors. Discover the art of crafting a perfect pepper sauce, transforming your steak into an extraordinary masterpiece. This comprehensive guide will lead you through a culinary adventure, unveiling the secrets to creating an unforgettable dish that will impress your family and friends.

Let's cook with our recipes!

FILLET STEAK WITH PEPPER CHEESE SAUCE



Fillet Steak With Pepper Cheese Sauce image

Make and share this Fillet Steak With Pepper Cheese Sauce recipe from Food.com.

Provided by Latchy

Categories     Steak

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 beef steak fillets (or steak of your choice)
2 tablespoons oil
1 small leeks or 1 onion, thinly sliced
1 cup chicken stock
125 g pepper, cheese cut in small cubes

Steps:

  • Place steaks on cold slightly oiled tray.
  • Cook under high grill for 2 minutes each side to seal.
  • For rare meat cook another minute each side.
  • Lower heat after sealing if you like med or well done steak and cook to your liking.
  • Pepper cheese Sauce- Heat oil in a medium pan, add leek or onion.
  • Stir over medium heat for 3 minutes or until tender.
  • Add stock and cheese a minute until cheese has melted and sauce has thickened.
  • Serve with steaks.

Nutrition Facts : Calories 175, Fat 8.6, SaturatedFat 1.4, Cholesterol 1.8, Sodium 104, Carbohydrate 25.5, Fiber 8.7, Sugar 2, Protein 5.3

FILLET OF STEAK WITH A PEPPER SAUCE



Fillet of Steak With a Pepper Sauce image

Tender fillet topped with a pepper sauce Serve with garlic mash or roasted new potatoes and vegetables.

Provided by The Flying Chef

Categories     Steak

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 steak fillets, 1-11/2 inches thick
2 tablespoons red wine
5 tablespoons brandy
2 tablespoons red wine vinegar
1 garlic clove, crushed
1 tablespoon crushed black pepper (I like mine quite peppery so I tend to use between 11/2 tbs to 2 tbs, so feel free to adjust pepper)
1 1/2 teaspoons beef stock
1/2 cup water
1 1/2 teaspoons cornflour
2 tablespoons double cream
1 tablespoon light cream

Steps:

  • In a saucepan mix red wine, brandy, red wine vinegar, garlic clove, beef stock, water and crushed pepper. Bring to boil then reduce heat to a simmer, simmer for about 10 minutes; you want to reduce slightly. Mix cornflour with a little water and add, stir until mixture thickens add double cream and light cream. Stir and pour into heatproof jug to serve.
  • For the steaks heat an oiled pan, once hot add steaks and sear a couple of minutes on each side. Then cook until desired doneness. I bought really thick steaks so I cooked them 20-25 minutes for medium rare. So less cooking time if they are thin. Once cooked remove from pan and allow to stand for 5 minutes before serving.
  • For a photo visit http://the-best-recipes.blogspot.com/.

FILLET WITH PEPPERCORN SAUCE



Fillet with Peppercorn Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 8 servings

Number Of Ingredients 11

8 whole beef fillets or other good steaks
Lemon pepper
Seasoned salt
Freshly ground black pepper
Melted butter
4 to 6 tablespoons tri-color peppercorns, crushed
4 tablespoons butter
1 beef bouillon cube
4 to 6 tablespoons Dijon mustard
1 cup brandy
1 1/2 to 2 cups heavy cream (can substitute half-and-half for some of the cream)

Steps:

  • For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Grill for 2 to 3 minutes per side over high heat, and then a further 3 to 5 minutes over lower heat. Brush with melted butter as they cook.
  • Meanwhile, make the sauce: Start by crushing the peppercorns with a rolling pin in a zip-top bag and set them aside.
  • Next, heat a heavy ovenproof skillet over medium-high heat and melt the butter. Crumble in the beef bouillon cube. Whisk to combine. Then add the Dijon mustard to the skillet and whisk it around a bit. Pour in the brandy. Whisk the Dijon and brandy together until combined, and then let it bubble for about 45 seconds or so. Then pour in the heavy cream and the crushed peppercorns. Whisk it all together, allowing it to bubble for a few minutes to thicken. Spoon it over the grilled steaks.

STEAK, CHIPS & QUICK PEPPER SAUCE



Steak, chips & quick pepper sauce image

Home alone? This no-fuss version of a classic creates a special solo supper

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 6

2 tbsp olive oil
1 large potato , cut into chunky chips, skin left on
1 fillet steak
1 tbsp red wine vinegar
125ml beef stock
2 heaped tbsp extra thick double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.
  • When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.
  • Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.

Nutrition Facts : Calories 801 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.58 milligram of sodium

BEEF PEPPER STEAK



Beef Pepper Steak image

This makes a tasty, extremely tender pepper steak. Try serving with salad, tomatoes and French fries.

Provided by Marla

Categories     100+ Everyday Cooking Recipes

Time 1h30m

Yield 2

Number Of Ingredients 7

12 black peppercorns, coarsely ground
2 tablespoons tamari
1 clove garlic, minced
1 pinch white sugar
1 pinch salt
10 ounces beef filet
2 tablespoons butter

Steps:

  • In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
  • Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

Nutrition Facts : Calories 533.2 calories, Carbohydrate 5.9 g, Cholesterol 131.2 mg, Fat 44.4 g, Fiber 1.8 g, Protein 27.9 g, SaturatedFat 20.6 g, Sodium 1235.7 mg, Sugar 0.9 g

STEAK WITH CREAMY PEPPERCORN SAUCE



Steak with Creamy Peppercorn Sauce image

My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.-David Collin, Martinez, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 to 3 tablespoons whole black peppercorns, crushed
1-1/2 teaspoons white pepper
4 boneless beef top loin steaks (12 ounces each)
1 teaspoon salt
1/4 cup butter, melted
1/4 cup Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 cup half-and-half cream

Steps:

  • Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

Nutrition Facts :

JOY'S AWESOME PEPPER STEAK



Joy's Awesome Pepper Steak image

My friend's mom once made a pepper steak and it was delicious so I thought I would make my own version.

Provided by Joy Ward

Categories     100+ Everyday Cooking Recipes

Time 45m

Yield 6

Number Of Ingredients 21

¾ cup white rice
1 ½ cups water
1 teaspoon beef bouillon granules
¾ cup water
2 tablespoons cornstarch
¼ cup water
2 tablespoons red wine vinegar
2 tablespoons spaghetti sauce
1 tablespoon steak sauce
1 tablespoon salsa picante
1 tablespoon brown sugar
1 teaspoon ground ginger
1 tablespoon butter
1 teaspoon soy sauce
1 ½ pounds boneless beef sirloin steak, cut into serving size pieces
½ teaspoon garlic powder
½ teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground black pepper
1 onion, thinly sliced
4 mild yellow pepper rings, drained

Steps:

  • Bring the rice and 1 1/2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Put the cooked rice into a large serving bowl.
  • While the rice cooks, bring beef bouillon and 3/4 cup water to a boil in a saucepan; cook until the bouillon dissolves completely. Whisk the cornstarch and 1/4 cup water together in a small bowl until smooth; stir the red wine vinegar, spaghetti sauce, steak sauce, salsa picante, brown sugar, and ginger into the cornstarch mixture; pour the resulting sauce into the bouillon and water. Simmer until hot, about 5 minutes.
  • Melt the butter with the soy sauce in a large skillet over medium heat; cook the beef in the melted butter mixture until it begins to brown, about 5 minutes. Pour the sauce from the saucepan into the skillet; season with the garlic powder, cinnamon, salt, and pepper. Bring the mixture to a boil; lower heat to medium-low and simmer, stirring occasionally, until the sauce is thick and sticks to the beef, 20 to 30 minutes.
  • Pour the skillet mixture over the rice. Cook the onion and pepper rings in the skillet until softened, 5 to 7 minutes; scrape the onions, peppers, and remaining juices onto the beef and rice to serve.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 28.8 g, Cholesterol 54.3 mg, Fat 8.8 g, Fiber 1.3 g, Protein 22.1 g, SaturatedFat 3.9 g, Sodium 453 mg, Sugar 4.7 g

PAN FRIED PEPPER STEAK



Pan Fried Pepper Steak image

Provided by Chef Neil Perry

Categories     Milk/Cream     Beef     Steak     Spice     Brandy     Pan-Fry     Shallot

Yield Serves 4

Number Of Ingredients 13

Ingredients:
4 7-ounce sirloin or T-bone steaks
Sea salt and freshly ground back pepper, to season
3 tablespoons olive oil
1 tablespoon unsalted butter
4 small red eschallots, peeled and sliced
4 garlic cloves, peeled and minced
Splash of brandy
1 1/2 tablespoons canned (brined) green peppercorns
3 fluid ounces chicken stock or water
3 tablespoons double cream
1 lemon
1 very fresh iceberg lettuce, cut into quarters

Steps:

  • Method:
  • Heat 2 Tbs olive oil and the butter in a pan. When the butter starts to bubble,season the steaks liberally with salt and black pepper and add to pan. Reduce heat to medium. Turn steaks after about 4 minutes and cook a further 2 minutes on the other side, or cook to your liking. Remove steaks from pan.
  • Add the shallots and garlic to the same pan and cook until translucent. Add the brandy and brined peppercorns and allow the alcohol to burn off.
  • Add the stock, heat and maintain a simmer then return the steaks to the pan.
  • Add the cream and allow it to melt through. Finish with a squeeze of lemon.
  • To serve:
  • Place the iceberg lettuce quarters over 4 plates and dress with olive oil, a squeeze of lemon juice and sea salt.
  • Place a piece of steak over each and finish with the sauce.

FILET OF BEEF WITH RAISIN AND PEPPER SAUCE



Filet of Beef with Raisin and Pepper Sauce image

Six different types of peppercorns give the rich cognac-based sauce a kick in this decadent beef tenderloin recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

1/2 cup golden raisins
1/4 cup cognac or Armagnac
One (1 1/2 pound) beef tenderloin, trimmed of fat and cut into 4 pieces
Coarse salt
1 teaspoon coarsely ground whole pink peppercorns
1 teaspoon coarsely ground whole green peppercorns
1/2 teaspoon coarsely ground whole black peppercorns
1/2 teaspoon coarsely ground Szechuan peppercorns
1 whole allspice, coarsely ground
1 Indonesian peppercorn (sarawak), coarsely ground
1/2 teaspoon Asian pepper (quebeb), coarsely ground
1 tablespoon olive oil
1 tablespoon unsalted butter, cut into pieces
1/3 cup unsalted beef stock or low-sodium canned beef broth
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Easy Sauteed Spinach

Steps:

  • Bring 2 cups of water to a boil in a small pot. Add raisins, reduce heat, and simmer for 5 minutes. Drain, and rinse raisins under cold running water, and drain again. Place raisins in a small bowl, and pour cognac over. Cover with plastic wrap, and refrigerate overnight.
  • Season beef with salt, and press peppercorns into the beef to adhere. In a large skillet, heat oil over medium heat. Add beef to skillet, and cook for 4 to 5 minutes on each side for medium-rare. Transfer to a platter, and keep warm.
  • Drain off the fat from the skillet. Add the raisins and cognac, and place over high heat, and bring to a boil. Cook until the liquid has reduced by half. Add the beef stock, reduce the heat to a simmer, and cook for 2 minutes. Cut the remaining 2 tablespoons butter into very small pieces. While whisking constantly, gradually add the butter to the sauce in the skillet. Continue to whisk until incorporated. Season with salt.
  • Return the beef to the skillet, and baste with the sauce. Serve the beef and sauce with potatoes and spinach.

Tips:

  • Choose the right steak. A good fillet steak should be at least 1 inch thick and have a good amount of marbling. Look for steaks that are bright red in color and have a firm texture.
  • Season the steak properly. Salt and pepper are the essential seasonings for a good steak, but you can also add other spices and herbs to taste. Garlic powder, onion powder, paprika, and cumin are all good options.
  • Cook the steak over high heat. This will help to create a nice crust on the outside of the steak while keeping the inside tender and juicy. Sear the steak for 2-3 minutes per side, or until it reaches your desired doneness.
  • Let the steak rest before slicing it. This will help to redistribute the juices throughout the steak, making it more tender and flavorful. Let the steak rest for 5-10 minutes before slicing.
  • Serve the steak with a delicious pepper sauce. A good pepper sauce will complement the flavors of the steak and add a touch of spice. You can find many different pepper sauce recipes online or in cookbooks.

Conclusion:

Fillet steak with a pepper sauce is a classic dish that is sure to impress your guests. By following these tips, you can cook a perfect steak every time. So next time you're looking for a special meal, give this recipe a try. You won't be disappointed!

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