Eye Fillet steak with peppercorn sauce

Eye fillet steak

Serves: 4  |  Prep time: 2 mins  |  Cook Time: 10 mins

Ingredients:
•    Tasman Yearling Beef Eye Fillet Steak 1kg
•    1 tbsp butter
•    1 cup salt-reduced beef stock
•    3 tbsp green peppercorns
•    2 tsp cracked black peppercorns
•    ⅛ cup white or red wine
•    2 tsp brandy, port or sherry, optional
•    ⅛ cup fresh cream
•    1 tsp onion powder, optional
•    sea salt, to taste
•    3 tsp cornflour as thickener
•    2 tsp cold water

Method:

  1. Melt butter in saucepan over medium heat. Add green and black peppercorns and cook for 20 seconds. Add stock, wine and bring to a boil, simmer for 5 minutes to reduce the sauce and cook off the alcohol.
  2. Add cream and cook for a further 5 minutes for the sauce to thicken slightly. Whisk in onion powder and cornflour, mixed in with two teaspoons chilled water. Whisk for a further minute for the sauce to thicken.
  3. Serve over cooked Eye Fillet Steak.