Fillet of beef with green peppercorn sauce

Matt Tebbutt cooks a classic beef dish, swapping the usual black peppercorns for some piquant green ones instead
By Matt Tebbutt
Fillet of beef with green peppercorn sauce
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the beef

  • 1 litres beef stock
  • 1 carrot, broken in half
  • 1 onion, sliced in half
  • 2 sticks celery, broken in half
  • 1 x 500 g beef fillet

for the sauce

  • 200 ml Henderson's relishes
  • 2 tbsp green peppercorns, in brine, drained
  • 400 ml double cream
  • knob butter

For the buttered spinach

  • 1 bag baby spinach
  • knob butter

Tips and Suggestions

Henderson's relish is made in Yorkshire and is known locally simply as 'relish'. It's a spicy and fruity condiment, similar in appearance to Worcestershire sauce.

You can buy it online direct from the suppliers here


1. For the beef: place the stock, carrot, onion and celery into a medium pan and bring to a simmer.

2. Meanwhile, season the beef all over with salt and freshly ground black pepper. Heat a drizzle of olive oil in a frying pan over a high heat and sear the beef for 1-2 minutes on each side, or until browned all over.

3. Transfer the beef to the pan with the hot stock and simmer gently for 8-10 minute (for medium rare), or until the beef is cooked to your liking. Turn off the heat and allow the meat to rest for 10 minutes in the warm stock.

4. For the green peppercorn sauce: pour the relish into a small heavy-based pan and bring to a simmer. Cook until the volume of the liquid has reduced by two-thirds, then add the drained green peppercorns, crushing them slightly with the back of a spoon. Cook for 1-2 minutes, then stir in the cream. Bring to a simmer, then cook until reduced to a sauce consistency. Season with salt and freshly ground black pepper and stir in the knob of butter until melted.

5. For the buttered spinach: melt the knob of butter in a wide pan and add the spinach and a splash of water. Cook for 1-2 minutes, or until the spinach is wilted. Season to taste with salt and freshly ground black pepper.

6. To serve, remove the beef fillet from the stock and thickly slice. Divide the beef slices among serving plates and spoon over the sauce. Arrange the buttered spinach alongside.

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