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Fillet of Beef with Pepper-Onion Gravy


  • 45 ml olive oil
  • 24 small, fresh pickling onions
  • 250 ml prepared chicken or vegetable stock
  • 250 ml semi-sweet white wine
  • 65 ml Dijon Mustard
  • 15 - 30 ml green peppercorns, drained
  • 25 ml melted butter
  • 15 ml cake flour
  • 6 x 200g beef fillet steaks
  • beef stock powder
  • extra butter
  • 30 ml chopped mixed herbs


Heat 15 ml of the olive oil and lightly brown the onions. Add the stock and wine. Bring to a boil, reduce heat, cover and allow to simmer for 20 minutes. Remove lid, increase heat and whisk in the mustard and peppercorns. Cook rapidly without a lid until the sauce has reduced by half. Whisk together the 25 ml melted butter and flour and stir into the sauce. Stir lightly until thickened, remove from heat, cover and set aside.

Tie each steak with string, if you like, to retain its shape. Sprinkle generously with the stock powder. Heat the remaining oil and a large nugget of butter and when bubbling hot, add the steaks. Cook as you like it, then transfer to serving plates. Drizzle with the pan drippings, top with the sauce and garnish with a sprinkling of chopped herbs.

Serves 6