Peppered beef fillet with whisky cream sauce

Tongue-tingling pepper crusted beef with a dreamy whisky sauce make a fabulous combination in this delightful dinner party dish from Jo Pratt
By Jo Pratt
Peppered beef fillet with whisky cream sauce
  • Rating:
  • Serves: 6
  • Cook Time: for the beef (according to preference) and 10 minutes for the sauce
  • Prep Time: 20 minutes
  • Effort: easy



  • 1.5 kg beef fillet, taken from the thinner end of the fillet
  • 4 tbsp mixed peppercorns
  • 1 tbsp flakes sea salt
  • 2 tbsp olive oil

For the sauce:

  • 100 ml whiskey
  • 400 ml beef stock
  • 200 ml double cream
  • Worcestershire sauce
  • 1 tbsp dark brown sugar
  • black pepper

To serve:

  • mustard mashed potato
  • garlicky green beans


1. Set the oven to 200°C/gas 6. Coarsely crush the peppercorns in a pestle and mortar, or with a rolling pin. Place them on a plate with the salt and roll the beef fillet over them, pressing quite firmly so that the peppercorns stick to the flesh.2. Heat 2 tbsp of olive oil in a roasting pan over a medium heat and when it is very hot, quickly fry the fillet until it is browned all over. Remove from the heat and place in the oven for about 35 minutes for rare beef, 50 minutes for medium or 1 hour for well done. Half way through the cooking time, turn the fillet over in the tray, to ensure even cooking.3. Once the beef is cooked, remove the beef and leave to rest in a warm place and in the meantime, make the sauce.4. Place the roasting pan over a high heat and add the whisky and beef stock. Boil for about 3 minutes, scraping any sticky meat residue from the base of the pan. Stir in the cream; add a shake of Worcestershire sauce and stir in the sugar. Season to taste with salt and freshly ground black pepper and simmer for 2-3 minutes, until the sauce has thickened slightly.5. Carve the beef into thick slices and serve with whisky sauce, Mustard Mash and Garlicky Green Beans.

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