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Fillet Steak with Pepper sauce

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 tablespoon olive oil
  • 1 Knorr Beef Stock Cube
  • 2 teaspoon coarse ground black pepper
  • 4 175 - 225 grams beef fillet steak (about 4cm thick)
  • 1 tablespoon brandy
  • 100 ml boiling water
  • 200 ml double cream

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

764kcal

Energy (kJ)

3201kJ

Protein (g)

44.5g

Carbohydrate incl. fibre (g)

2.5g

Carbohydrate excl. fibre (g)

2.2g

Sugar (g)

0.1g

Fibre (g)

0.3g

Fat (g)

62.3g

Saturated fat (g)

28.3g

Unsaturated fat (g)

27.5g

Monounsaturated fat (g)

25.0g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

256mg

Sodium (mg)

391mg

Salt (g)

0.98g

Vitamin A (IU)

741IU

Vitamin C (mg)

0.3mg

Calcium (mg)

89mg

Iron (mg)

3.28mg

Potassium (mg)

719mg

Total

3056kcal

12806kJ

177.9g

10.0g

8.8g

0.6g

1.2g

249.1g

113.4g

110.1g

99.8g

10.3g

0.0g

1024mg

1564mg

3.91g

2965IU

1.2mg

356mg

13.11mg

2875mg


  • 1 Mix the oil, Knorr Beef Stock Cube and the pepper together to make a paste.
  • 2 Rub the paste evenly over the steaks to season.
  • 3 Heat a non-stick frying pan, place the steaks in and fry.
  • 4 For a perfect steak to your liking, give it 5 minutes on each side for medium; 1 minute less each side for rare; and 1 minute more for well done.
  • 5 Once they are cooked to your liking, leave steaks to rest for 5 minutes while you make the sauce.
  • 6 Add the brandy to the pan (carefully as it will flame). Bubble, then add the water and de-glaze the pan getting all the flavouring into the pan. Stir through the cream, bubbling to thicken a little, then taste. Add extra pepper if you wish, to taste.