Beef with Peppercorn Sauce

Difficulty - Medium
Prep time - 25 minutes
Cook time - 20 minutes
Serves - 6-8 people
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Westland
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Beef with Peppercorn Sauce

Roaring fire, glass of red wine and you have set the scene for this melt in the mouth beef fillet with a sauce that will warm you from the inside. The combination of flavours with the green peppercorns, brandy and beef pan juices, combined with the EASIYO natural yogurt to thicken the sauce will have you looking like a Masterchef in your own home.

Tips with Butter

Try Westgold Butter over your green beans, with a bit of rocksalt for a punch of flavour.

Ingredients

750g beef fillet (whole)
Ground black pepper
1 tsp Westgold butter
1 tsp oil
1 onion, finely chopped
2 tsp canned green peppercorns, drained
1 tbsp French mustard
2 tbsp brandy
¼ cup water
½ cup EASIYO yogurt whisked

Method

Trim the fillet of all fat and gristle, the season with pepper and tie with string.
Heat the butter and oil over high heat in a heavy frying pan, then once hot, sear the fillet and brown on all sides (remember to retain the pan juices for later!)

Place the fillet in a roasting pan and cook in a preheated oven at 200°C for 15-20 minutes (or until cooked as desired). When cooked remove from roasting pan and stand for 5 minutes. Meanwhile, combine all meat juices in the heavy frying pan. Over a medium heat cook the onion in the pan juices until soft. Add peppercorns, mustard, brandy and water and allow to simmer quickly until thick and reduced. Remove from heat and slowly add in yogurt. If necessary, reheat sauce without boiling.

Place meat on serving dish and pour sauce over for serving.  Serve with roasted or steamed vegetables for extra goodness.

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