Beef Filet with Green Peppercorn Sauce

Beef Filet with Green Peppercorn Sauce

There are so many ways to cook beef, but I tried making it with a pretty popular cream sauce accented with green peppercorns.

Ingredients: 1 serving

Beef filet
about 150 g
Heavy cream
60 ml
White wine
60 ml
Arugula (rocket) leaves
about 2 sprigs
Green peppercorns
1 tablespoon
Salt and pepper
a small amount
Grated Parmesan cheese
2 tablespoons
Olive oil
a small amount


1. Season the beef filet with salt and pepper. Put a little olive oil in a pan and sauté both sides of the filet.
2. When both sides are browned, add the white wine and evaporate the alcohol. If the wine catches on fire it may flame up, so be careful.
3. When the wine has reduced to less than half, add the green peppercorns.
4. Add cream and simmer to reduce for about 3 minutes.
5. Take the beef out and slice. If you're going to eat it all by yourself, you don't need to do this. Just slice it with a knife when eating.
6. Add the Parmesan cheese to the sauce and blend in well.
7. When the sauce looks like this, it's ready.
8. Put the beef on a plate and pour the sauce over it. Scatter arugula on the side, drizzle olive oil and serve!

Story Behind this Recipe

I sautéed beef filet and added green peppercorn cream sauce. The tartness of the green peppercorns matches well with the creamy sauce. I served it with arugula.