Scotch Fillet Steak with Peppercorn Cream Sauce
Introduction
Scotch fillet with a creamy peppercorn sauce is a steakhouse classic you can make at home in about 20 minutes. A well marbled scotch fillet is seared to a juicy crust, then served under a rich sauce built in the same pan from peppercorns, stock, and cream. It is indulgent, fast, and exactly the kind of dinner that feels like an occasion.
Use a good grass fed scotch fillet, also sold as rib eye. Sear it, rest it, then make the sauce while it rests.
Ingredients
For 2 servings
- 2scotch fillet steaksabout 250g each, 2.5-3cm thick
- 1 tspsea saltflaked
- 2 tbspolive oil
- 2 tbspbutterunsalted, for the sauce
- 1 tspgarlicminced, for the sauce
- 2 tspgreen peppercornsin brine, drained, optional
- 1 tspblack pepperfreshly cracked, plus extra
- 60mldry white wineoptional
- 125mlbeef stock
- 250mlthickened cream
- 1 tspDijon mustard
- 1 tspWorcestershire sauce
Utensils
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- Heavy cast iron pan
- Tongs
- Chopping board
- Aluminium foil
Cooking Steps
Prep the steak
Bring the steaks to room temperature for 20 to 40 minutes. Pat dry and season all sides with sea salt just before cooking.
Sear
Heat a heavy cast iron pan over high heat, add the oil, and sear the steaks undisturbed for 3 minutes per side for medium rare, adjusting for your preferred doneness.
Rest
Transfer the steaks to a plate, cover loosely with foil, and rest for 5 to 10 minutes.
Start the sauce
Turn off the heat and let the pan cool for a minute. Add the butter, garlic, optional green peppercorns, and cracked pepper, and stir for 30 seconds until fragrant.
Build the sauce
Return to medium heat, deglaze with the optional wine and cook 2 to 3 minutes, then add the stock and simmer until reduced by half. Stir in the cream, Dijon, and Worcestershire and simmer 5 to 6 minutes until thickened. Season to taste.
Slice and serve
Slice the rested steaks against the grain and serve with the peppercorn sauce spooned over.
Nutrition
Per Serving
Recipe serves 2Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What cut is scotch fillet? +
Scotch fillet is the boneless rib eye, cut from the rib and prized for its marbling, tenderness, and rich flavour. The fat running through it bastes the meat as it cooks, which makes it juicy and forgiving. It is one of the best steaks for a quick, high heat pan sear.
How do you make peppercorn cream sauce? +
Build it in the steak pan: gently cook butter, garlic, and peppercorns, deglaze with a little wine, then add beef stock and reduce. Stir in cream, Dijon, and Worcestershire and simmer until thickened. Using the same pan picks up the browned fond from the steak for depth.
What temperature is medium rare scotch fillet? +
Pull scotch fillet at 52 to 54°C for medium rare, then rest it so it climbs a couple of degrees. As a timing guide, about 3 minutes a side over high heat suits a 2.5 to 3cm steak. A thermometer is the most reliable way to hit your preferred doneness.
Should you rest steak before saucing? +
Yes. Rest the steak while you make the sauce so the juices settle and it stays tender, and the resting time doubles as sauce making time. Slice the rested steak against the grain and spoon the hot sauce over just before serving so nothing goes cold.
Can you make peppercorn sauce without wine? +
Yes. The white wine adds acidity and depth but is optional. Skip it and go straight to the beef stock, then reduce and add the cream. A squeeze of lemon or a splash of extra Worcestershire can add back a little of the brightness the wine would have given.
