- 2 tsp oil
- 4 good quality fillet steaks
- 4 large flat mushrooms
- 2 clove garlic
- 1 tsp coarse ground black pepper
- 300 ml beef stock
- 120 g Philadelphia Light
Fillet Steak with Philly Peppercorn sauce
Fillet Steak with Philly Peppercorn sauce
To make this a little more special, try substituting 50ml of Beef stock for brandy.
For another variation, try swapping block pepper for green peppercorns in brine.
This dish goes perfectly with either simple hand cut chips or a garlicy potato dauphinoise.
Ingredients
Method
Use half of the oil to bush over both sides of the steaks, then season to taste. Heat a large frying pan till hot and sizzle the steaks on both sides for 3 or 4 mins (medium/rare) or longer if you prefer your steak well done. Remove from the pan and cover with foil to keep warm. Pour half of the remaining oil in the pan and cook the mushrooms for 2 mins on each side, remove from the pan and keep warm. Pour the remaining oil in the pan and sauté the garlic and pepper for 1 min, add the stock and simmer till reduced by 1/3. Add the Philly and blend till smooth. Place the steaks on plates top with a mushroom each and spoon over the sauce. Serve with potato wedges and vegetables.
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