Eye fillet steak with peppercorn sauce

Eye fillet steak

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


1kg Farm88 yearling beef eye fillet steaks
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


  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. Enjoy!
Results may vary.