Eye Fillet With Pepper Cream Sauce

    25 minutes

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

    108 people made this

    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.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (93)


    This is a very good variation of Steak Au Poivre. The cream sauce is very nice. The only thing I did differently was to cook the filets less. It is a standard misconception that 130 is medium rare. Not true. 120 will come up to medium rare,(125), once it sits for 5-7 minutes. Do NOT cut into the meat or poke it with a thermometer to check for doneness as all the juices will leak out. Figure 2-1/2 minutes per side on medium high for med rare. Please do not overcook filet. There is no fat on this cut and no margin for error!  -  07 Mar 2011  (Review from Allrecipes USA and Canada)


    Great recipe! I substituted milk for the heavy cream because that is what I had on hand. I added a little flour to help the sauce thicken. The filets came out perfect. I cooked them 4 min. each side.  -  27 Feb 2010  (Review from Allrecipes USA and Canada)


    I love beef with a creamy pepper sauce and this did not disapoint. I kicked the recipe up to my tastes as follows: Try with a NY Strip intead of the Filet. I coated the beef the with lots of coarsly cracked pepper and rubbed it in well. After I browned it in a scorching hot pan, i deglazed the pan with about 1/4 cup of brandy I turned the heat to med and added about a tablespoon of finely chopped shallots, then followed that with a little beef stock and let that cook to reduce a little. After that I added the heavy cream slowly until I had enough suace. I let that stay on the heat until it thickened a bit then poured it over the beef. It is a delicious sauce. Other cuts of beef work as well if not better than filet. Try this recipe with a ny strip before you take the plunge to filet.  -  07 Mar 2011  (Review from Allrecipes USA and Canada)