Fillet au Poivre

03 October 2018

This fillet recipe has been a part of my life since I started cooking and it is always lovely to prepare for guests. The truth is that it is really easy to cook and one just needs to have enough confidence to brave the flames of the flambé process and to let the meat rest in between cooking steps.

4 x 200 g good quality aged beef fillets
Olive oil
125 ml of coarse black pepper
75 ml of KWV 5 year old brandy
500ml of cream


1 – Heat up a skillet or sauce pan till really hot, rub the meat with the olive oil and roll in the coarse black pepper, pan fry the fillet on all sides until well seared and golden brown for about 4 to 5 minutes.
2 – Pour the brandy into the pan and flambé until all the alcohol has burned off, immediately remove the meat and let it rest.
3 – Add the cream to the pan and let it reduce to about half while continuously stirring, season with salt
4 – Place the fillets into a hot oven just before plating and warm for about 3 to 4 minutes just until the center of the meat is warm, serve with the sauce over and some hot black truffle oil French fries on the side.