Scotch fillet with creamy green peppercorn sauce


  • 4 Scotch Fillet

  • 30gm Butter

  • 2 Tablespoonsoil

  • 1 cup Beef stock

  • 2 TablespoonsGreen peppercorns in brine washed and drained

  • 3/4 cup cream

  • 2 teaspoons corn flour

  • 2 tablespoons Dry cooking sherry

  • salt and pepper to taste


  • 1.

    Melt butter and oil in pan, add steak and cook to your likeing. remove and keep warm

  • 2.

    Add beef stock to pan, mix flour with cream add to pan, add green pepper corns and lightly simmer for 5 minutes or until the sauce thickens add dry sherry simmer for a further 2 minutes.

  • 3.

    Plate steak and pour over sauce. Serve with squashed oven roasted potatoes and green salad.


Crush the peppercorns if you dont like whole ones

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