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John Torode's Pepper Fillet Steak

'This is one steak dish that’s best done with fillet, because you need that thickness to give the right ratio of meat to pepper, otherwise it will be uncomfortably hot. I like this steak served with just the buttery, peppery juices, but some people like to add a touch of cream at the end. It’s up to you.’ - John Torode

  • Timer Prep 10 min
    Cook 7 min
  • Chart 510.0 cal/
    serving
  • Chef hat Easy
    effort

Method

  1. 1 Crush the peppercorns in a food processor or with a pestle and mortar, then sieve them to remove the dust (which would otherwise catch in your throat).
  2. 2 Press the crushed peppercorns onto both sides of the steak.
  3. 3 Heat two-thirds of the butter in a heavy-based frying pan over a medium heat. Add the steaks and leave them alone until a golden crust forms underneath (this should take roughly 3 minutes).
  4. 4 Turn them over and cook until medium rare – roughly 3 minutes on each side – or more if you prefer.
  5. 5 Remove the steaks from the pan and keep warm.
  6. 6 Increase the heat under the pan, add the stock and brandy and flame it carefully to burn off the alcohol.
  7. 7 Whisk in the remaining butter, scraping the bottom of the pan to incorporate all the tasty scraps.
  8. 8 Add the double cream, if using.
  9. 9 Bring the sauce briefly to the boil, then pour it over the steak.
  10. 10 Serve with chips and fresh watercress.
  • Average per serving
  • Calories 510.0kCal
  • Fat33.8g
  • Saturated19.3g
  • Salt1.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg