Fillet steak with green peppercorns and red peppers

Brian Turner's super steak dish showcases a classic pairing between brandy and cream - check out the bitingly good peppercorns too
By Brian Turner
Fillet steak with green peppercorns and red peppers
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the peppers

  • 50 g butter
  • 8 cloves garlic, peeled
  • 2 red peppers, cut into 3cm cubes
  • salt and black pepper

For the steaks

  • 4x150 g fillet beef steaks
  • 25 g butter
  • 2 shallots, chopped
  • 2 tbsp brandy
  • 75 ml white wine
  • 1 tbsp green peppercorns
  • 150 ml double cream
  • 1 tbsp chopped parsley
  • salt and black pepper


1. For the stewed peppers, bring a small pan of water to a boil, tip in the garlic cloves and blanch for 3-5 minutes before draining. Cut each clove into half lengthways.

2. Melt the butter in a medium saucepan, and add the garlic followed by the chunked red peppers. Turn the heat down low, cover, and soften the peppers and garlic for 10-15 minutes without colouring.

3. While the peppers are cooking, prepare the steaks. Using a mallet or the bottom of a heavy frying pan, flatten the meat out until about 1cm thick.

4. Melt the butter in a heavy frying pan and briskly fry the steaks over a high heat for 2-3 minutes on each side (if you like your meat rare).

5. Add the shallots and tip the pan towards the gas flame or electric hob - the brandy should catch alight. This helps burn off any bitter alcohol leaving behind a rich fruity flavour.

6. Remove the meat from the pan and keep warm on a plate. Pour the white wine into the pan and add the peppercorns. Cook down until the wine has reduced by about a third.

7. Add the cream and bring to a boil. Season, and sprinkle with the parsley.

8. To serve, spoon the cooked peppers onto a dish and place the fillets on top. Pour the sauce around and serve straight away.

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