Barbecued fillet steak with a creamy peppercorn sauce
- 40 minPrep Time
- 0 minCooking Time
You can use one piece of fillet steak for this, but it cooks a little quicker with two.
2x 450-500g (1lb-1lb2oz) pieces of filet steak
2 heaped teaspoons coarsely crushed black peppercorns done in a pestle and mortar
2 tablespoons olive oil
50g (2oz) butter
7 shallots, peeled and finely chopped
200ml (7floz) white wine
200ml (7floz) double cream
2 level tablespoons Dijon mustard
2 cloves garlic peeled and finely chopped
2 heaped tablespoons coarsely crushed black peppercorns
Steaks always best when cooked on the barbecue and taste even more delicious accompanied with this creamy flecked black peppercorn sauce.
Light your barbecue well in advance (at least 30 minutes) and wait until the flames have died down and the charcoal is glowing red. Meanwhile rub the oil into the surface of the meat, then press the peppercorns in, using your hands. Sprinkle with a little salt, then leave at room temperature until the barbecue is ready.
Cook the pieces of beef for 10-15 minutes before turning them over so that the meat develops a crust and doesn’t stick. Then turn them and cook a further 10-15 minutes for medium-rare.
Transfer the beef to a carving board, cover with foil and leave to rest for 5 minutes.
While the meat is resting make the sauce. Heat the butter in a pan and sauté the shallots until soft but not brown. Add the wine, bring to the boil and reduce for 3 minutes over a medium heat. Add the remaining ingredients and simmer for 2-3 minutes. Pour into a bowl.
Carve the pieces of beef at the table and serve the sauce on the side. Accompany it with barbecued herbed potatoes and a large tossed green salad.