Beef Fillet & Peppercorn Sauce
- 750g beef filled (whole)
- ground black pepper
- 1 tsp butter
- 1 tsp oil
- 1 onion, finely chopped
- 2 tsp canned green peppercorns, drained
- 1 tbsp French mustard
- 2 tbsp brandy
- ¼ cup water
- ½ cup EASIYO yogurt whisked
Trim fillet of all fat and gristle. Season with pepper.
Heat butter and oil over high heat in heavy frying pan.
Sear gillet and brown on all sides.
Retain pan juices.
Place fillet in a roasting pan and cook in a preheated oven at 200°C for 15-20 minutes (or until cooked as desired).
When cooked remove from roasting pan and stand for 5 minutes.
Meanwhile, combine all meat juices in heavy frying pan.
Over a medium high heat cook onion in pan juices until soft.
Add peppercorns, mustard, brandy and water and allow to simmer quickly until thick and reduced.
Remove from heat and slowly add in yogurt.
If necessary, reheat sauce without boiling.
Place meat on serving dish and our sauce over.
Ideal fat for frying is a mixture of half butter and half oil.
Butter for flavour and oil to prevent butter burning and becoming bitter.
Other Recipes in this Category
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- Greek Lamb Casserole
- Lamb Meatballs
- Chickpea Curry
- Veal Paprika
- Chicken Tandoori
- Smoked Fish Filo Pie
- Spinach Yogurt Fish Fillets
- Salmon and Yogurt Pasta Sauce
- Pumpkin Gnocchi
- Pork and Paprika
- Moroccan Leg of lamb
- Lemon Chicken
- Lamb Steaks and Leek Sauce
- Salmon Kebabs
- Spiced Apricot Chicken
- Lamb Shish Kebabs
- Pork Fillets & Herbs
- Lamb Curry
- Hapuku in Ginger Sauce
- Filo Lamb Parcels
- Coconut - Pork Schnitzel
- Lamb Fillets & Yogurt Risotto
- Beef Stroganoff
- Beef Fillet & Peppercorn Sauce
- Barbecue Steak & Plum Sauce
- Baked Fish with Ratatouille
- Albanian Lamb Casserole
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