This amazing fillet medallions with peppercorn sauce recipe is the best out! It’s so tasty, simple to make and this steakhouse classic will definitely become a favourite. What makes this meal to the next level the succulent fillet medallions and the thick and punchy peppercorn sauce, that gives this dish a great subtle heat in flavour. This pairs so perfectly with the steak. The creamy spinach and mashed butternut sides just make this dish that much better, and sure to make it on the menu for any special occasion! This recipe serves 4.

INGREDIENTS:

WHAT YOU CAN GET FROM US:

WHAT YOU MAY ALREADY HAVE:

  • 1,5 litre of water
  • 2 tablespoon of all-purpose flour
  • 1 tablespoon of brandy

RECIPE INSTRUCTIONS:

  1. To prepare the steaks, first, with a sharp knife slice the fillet into medallions, about 200g each. Then place the steaks on a roasting rack and tray, and heavily salt them, with about a teaspoon each, on both sides.
  2. Next, peel and chop the butternut into small pieces. Then place them on a roasting tray with tin foil, drizzle about 2 tablespoons of olive oil over them, and season with 1 teaspoon of salt. Put the tray in a preheated oven at 180°C for 30 minutes.
  3. In the meantime, in a large pot over high heat, bring the water to a boil. Adding the spinach, blanch it for about 2 minutes, making sure it’s fully covered, press it down with a splotted spoon and stir frequently throughout. Once cooked, drain it using a colander and then put the spinach in a food processor and blitz for a couple of seconds.
  4. Making a basic béchamel sauce, begin by place a small pot over medium heat with the butter. When the butter melts and starts to heat up add the flour and whisk them together until the flour is cooked through. Then add 1 litre of cold milk and whisk vigorously until it thickens and has no lumps. After this, add the blitzed spinach and stir them together to combine them. Season with 1 teaspoon of salt and ground pepper, and set aside.
  5. Then, in a mortar add the whole peppercorns and then crack them with a pestle, until roughly crushed. Next, place another small pot over medium heat with the butter. When the butter melts and starts to heat up add the flour and whisk them together until the flour is cooked through. After this, add 1 tablespoon of brandy and whisk it in. Then add 200ml of cold milk and whisk vigorously until it thickens and has no lumps. Once the sauce is smooth and creamy add the chicken broth and peppercorns. Whisk continuously and simmer until thickened. Transfer to a gravy boat and set aside.
  6. Now take the butternut out of the oven and transfer it into a relatively flat-bottomed bowl. Adding about 2 tablespoons of butter in pieces, mash until the butternut has combined and quite smooth.
  7. When ready to cook the steaks, first, pat them dry using a paper towel. Then, in a skillet/non-stick pan over a medium to high heat, add 2 tablespoons of olive and bring it up until it’s quite hot. Place the fillet medallions into the pan and sear both sides for about no longer than 2 minutes per side for rare (adding 1 minute more for every increasing degree of doneness). Once both sides are seared to a nice dark brown colour, flip to stand them up on their sides (widthways) using tongs and sear each side for a few seconds. When they are finished cooking, remove the steaks from the pan and rest them for 1 minute.
  8. Finally, plate up the dish by slicing steaks widthways along with serving spoon of the creamed spinach and mashed butternut. Pour the pepper sauce over the sliced steak as desired.
  9. Serve and enjoy!

STORAGE INSTRUCTIONS:

It’s easy; just keep this fillet medallions with peppercorn sauce recipe in the fridge, for up to 3 days. To store it, just transfer the fillet steak, peppercorn sauce, creamed spinach and mashed butternut in separate containers with a lid (preferably airtight).

That is how to make this fillet medallions with peppercorn sauce recipe from the comfort of your home.

Recipe by Enthusiast Kitchen