Eye Fillet With Pepper Cream Sauce

Eye Fillet With Pepper Cream Sauce


100 people made this

Delicious eye fillet steaks with a peppery bite smoothed with a velvety cream sauce. The perfect thing for a dinner party.


Serves: 4 

  • 1/4 cup coarsely crushed black peppercorns
  • 4 (185g) eye fillets, 4cm thick
  • 1 pinch salt to taste
  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1/3 cup (85ml) beef stock
  • 1 cup (250ml) thickened cream

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Place the peppercorns into a shallow bowl. Sprinkle the eye fillets with salt on both sides and coat both sides with crushed peppercorns.
  2. Melt the butter with the olive oil over high heat in a heavy frypan (not nonstick) until the foam disappears from the butter. Gently place the steaks in the pan and cook until they start to become firm and are reddish-pink and juicy in the centre, about 3 1/2 minutes per side. Remove the steaks to platter and cover tightly with foil.
  3. Pour the beef stock into the frypan and use a whisk to stir the stock and scrape up any dissolved brown flavour bits from the frypan. Whisk in the cream and simmer the sauce until it's reduced and thickened, 6 to 7 minutes. Place the steaks back in the frypan, turn to coat with sauce, and serve with the remaining sauce.

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