Eye Fillet steak with peppercorn sauce
Serves: 4 | Prep time: 2 mins | Cook Time: 10 mins
1kg Tasman Yearling beef eye fillet steak
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
- 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.
- 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.
- Serve over cooked Eye Fillet Steak.