Fillet Steak with Whiskey and Peppercorn Sauce

Served with Asparagus and Snow Peas and chips for hubby and baby


2 Large and one small fillet steak
Olive Oil
Salt to season
4 teaspoons four-peppercorn spice mix or whole black peppercorns
1 tablespoon of crushed garlic
1 cup of chopped onions
2/3 cup Jack Daniels Tennessee Whiskey
2 cups of beef stock
1 cup of half and half cream (double cream will do fine too!)
Corn Starch (if needed)
Snow peas
Chips (for hungry men! – I was lazy and used oven ones as I wanted to focus on the steaks and the sauce!)

For the sauce

Coarsely crush peppercorns. Heat some olive oil in pan. Soften the onions with the added peppercorns. Add the beef stock. Simmer until reduced by about 1/3. Add the whiskey. Let it simmer until reduced again by about half. Sieve out the onions and peppercorns. Blitz in the blender. Add back to the sauce in the pan. Add the cream. Simmer for about 15 minutes until it thickens (adding corn starch if needed). Pour over the steaks when they’re cooked!

For the steaks

Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large pan or skillet over medium-high heat. Sprinkle the crushed garlic on top. Add steaks and cook to desired doneness, about 3 minutes. Then add into a preheated oven at 450F. Cook for 35 minutes.

For the vegetables

Boil some water and cook the vegetables to obtain desired tenderness. I only ever cook asparagus and snow peas for about 3 minutes.

To serve

Take the steaks out of the oven and let them rest for 5 minutes. Pour over the steaks. Dish out the vegetables. ENJOY!


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