Tender Beef Fillet with Creamy Pepper Sauce Recipe
This recipe features tender beef fillets cooked to a perfect medium-rare and served with a rich, creamy pepper sauce made from heavy cream, garlic, and freshly cracked black pepper. It’s a quick and elegant dish ideal for a special dinner or a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Western
Ingredients
Scale
Beef Fillets
- 2 pieces beef fillet (about 6–8 oz each)
- Salt, to taste
- Black pepper, to taste
Creamy Pepper Sauce
- 1 cup (240 ml) heavy cream
- 2 teaspoons freshly cracked black pepper (adjust to taste)
- 2 cloves garlic, minced
- 2 tablespoons butter (divided)
- Salt, to taste
Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Fillets: Remove the beef fillets from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels, then season both sides generously with salt and black pepper.
- Sauté Garlic: Place a skillet over medium heat and melt 1 tablespoon of butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- Make Pepper Sauce: Pour in the heavy cream to the skillet with the garlic. Scrape the bottom to loosen any browned bits, then add 2 teaspoons of freshly cracked black pepper and salt to taste. Let the sauce simmer gently for 3-5 minutes until slightly thickened.
- Sear the Beef: Heat the skillet again over medium-high heat and melt the remaining tablespoon of butter. Add the beef fillets and sear for 3-4 minutes on each side until a golden-brown crust forms and the internal temperature reaches medium-rare (about 130°F or 54°C).
- Rest and Finish: Remove the fillets from the skillet and let them rest for a few minutes. Return them to the skillet, spoon the creamy pepper sauce over the top, and warm for an additional minute to meld flavors.
- Serve: Plate the beef fillets, drizzle them generously with the creamy pepper sauce, and garnish with freshly chopped parsley. Serve immediately for the best taste and texture.
Notes
- Bringing the beef fillets to room temperature before cooking ensures even cooking and better searing.
- Adjust the amount of black pepper in the sauce to suit your heat preference.
- For a different twist, you can add a splash of brandy or white wine to the sauce before simmering.
- Letting the meat rest after searing helps retain juices and keep the beef tender.
- If you prefer your steak more well done, increase cooking time accordingly but be careful not to dry it out.
Keywords: beef fillet, creamy pepper sauce, steak recipe, stovetop steak, easy dinner, medium-rare beef