Experience the ultimate indulgence with this Tender Beef Fillet with Creamy Pepper Sauce, a dish that promises richness and comfort in every bite. The succulent beef fillet, seared to perfection, pairs beautifully with the luscious pepper sauce, creating a perfect balance of flavors and textures that will impress at any dinner table.
This elegant meal is as simple to prepare as it is delicious, making it ideal for a special occasion or an intimate dinner. Let the aroma of garlic and freshly cracked black pepper fill your kitchen as you craft this memorable dish.
- Luxuriously tender beef fillet seared to juicy, medium-rare perfection.
- Rich, creamy pepper sauce made with freshly cracked black pepper and garlic.
- Quick preparation time ideal for a comforting yet impressive meal.
Ingredients
- Beef Fillet: Two 6-8 ounce cuts, prized for their tender texture and mild flavor, perfect for searing.
- Heavy Cream: One cup (240 ml) to create a smooth, rich base for the pepper sauce.
- Black Pepper: Two teaspoons freshly cracked for a bold, aromatic punch that defines the sauce’s character.
- Garlic: Two cloves minced finely, providing a fragrant depth to the creamy pepper sauce.
- Butter: Two tablespoons, divided, used to sauté garlic and sear beef for enhanced flavor and moisture.
- Salt: To taste, essential for seasoning and bringing out the natural flavors of the beef and sauce.
- Fresh Parsley: A handful of chopped leaves for a bright, fresh garnish that complements the richness.
Instructions
- Bring Beef Fillets to Room Temperature
Remove the fillets from the refrigerator 30 minutes before cooking to ensure even searing and tender results. Pat dry and season both sides thoroughly with salt and freshly cracked black pepper to enhance the natural flavors.
- Sauté Aromatic Garlic in Butter
Over medium heat, melt 1 tablespoon of butter in a skillet. Add minced garlic and cook gently until fragrant, about 1-2 minutes, taking care not to burn it. This infuses the butter with a beautiful aroma that flavors the sauce.
- Create the Creamy Pepper Sauce
Pour in the heavy cream, scraping the browned bits from the pan for added depth. Stir in the cracked black pepper and salt, then let simmer gently for 3-5 minutes until slightly thickened, allowing flavors to meld and the sauce to coat the back of a spoon.
- Sear the Beef Fillets to Medium-Rare
In a clean skillet, melt the remaining butter over medium-high heat. Sear the beef fillets for about 3-4 minutes on each side, or until an internal temperature of 130°F (54°C) is reached, ensuring a juicy, tender medium-rare finish with a flavorful crust.
- Rest and Coat the Fillets with Sauce
Remove fillets from the skillet and let them rest for a few minutes to retain juices. Return them to the skillet briefly, spoon the creamy pepper sauce over the top, and gently warm for one minute to marry flavors before serving.
- Plate and Garnish
Place the beef fillets on plates, generously drizzle with the creamy pepper sauce, and finish with a sprinkle of freshly chopped parsley. This adds a touch of color and freshness, completing the dish beautifully.
- Always bring beef to room temperature before cooking for a more even and tender sear.
- Do not overcrowd the skillet while searing to maintain high heat and proper browning.
- Letting the beef rest after cooking is critical to keeping the juices locked in and the fillet moist.
- Taste the sauce before serving and adjust seasoning with salt and pepper as needed.
Storage Tips
Store any leftover beef and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on low heat to avoid drying out the fillet or breaking the sauce.
Serving Suggestions
This dish pairs wonderfully with creamy mashed potatoes or buttered green beans to balance the rich sauce. A crisp, light salad or roasted seasonal vegetables also complement it beautifully.
- For ultimate flavor, choose a high-quality beef fillet with good marbling.
- Use freshly cracked black pepper instead of pre-ground for a more robust and vibrant sauce.
- Resting the meat is essential—cover loosely with foil to keep warm without steaming.
FAQs
- Can I cook the beef fillet to a different doneness?
Yes, adjust cooking time accordingly. For medium, aim for 140°F, and for well done, cook a bit longer, but keep in mind this can affect tenderness.
- What can I use instead of heavy cream?
You can substitute with half-and-half or a combination of milk and sour cream for a lighter sauce, but consistency and richness may vary.
- Is this recipe gluten-free?
Yes, all ingredients and steps in this recipe are gluten-free, making it suitable for those with gluten sensitivities.
- Can I prepare the sauce in advance?
Yes, you can make the creamy pepper sauce ahead and gently reheat it before serving with freshly cooked beef fillets.
- How do I know when the beef fillet is medium-rare?
Use an instant-read thermometer to check for an internal temperature of 130°F (54°C), or press the meat gently to feel for slight firmness with give.
Tender Beef Fillet Pepper Sauce
Equipment
- 1 skillet
Ingredients
- 2 beef fillets 6-8 oz each
- 1 cup heavy cream 240 ml
- 2 teaspoons freshly cracked black pepper
- 2 cloves garlic minced
- 2 tablespoons butter
- Salt to taste
- Fresh parsley chopped (for garnish)
Instructions
- Remove beef fillets from refrigerator 30 minutes before cooking to reach room temperature. Pat dry and season with salt and black pepper.
- Melt 1 tablespoon butter in a skillet over medium heat, add minced garlic, and sauté until fragrant.
- Pour in heavy cream, scrape up browned bits, add black pepper and salt, then simmer sauce for 3 to 5 minutes.
- Heat skillet again, add remaining butter, and sear beef fillets for 3 to 4 minutes per side to medium-rare (130°F/54°C).
- Remove fillets and let rest briefly. Return fillets to skillet, spoon sauce over, and heat for an additional minute.
- Serve beef fillets drizzled with pepper sauce and garnished with chopped fresh parsley.
Notes
- Bring beef to room temperature before cooking for even doneness.
- Avoid overcrowding skillet when searing to ensure proper browning.
- Let beef rest after cooking to keep it juicy.
- Taste and adjust sauce seasoning as needed.
