- Heat a frying pan over a medium-to-high heat, then pour in the vegetable oil and half of the ghee. Season the steak with salt and pepper and cook to your liking. (Helpful hint: 2 mins each side for medium-rare; and 3 minutes each side for medium, depending on the thickness of steaks). Transfer steaks to a plate.
- Add the knob of butter to the pan, then fry the shallots, mushrooms and peppercorns over a medium heat for 5 mins, until the shallots have softened and the mushrooms browned.
- Pour the Scotch Whisky Sauce into the pan, turn up the heat and boil rapidly until reduced by half. This will take about 5 mins. Add the stock and reduce again by two thirds. Stir the cream in the sauce and allow to thicken slightly. Season to preference, then return the fillets to the pan to warm through, spooning the sauce over. Serve straight away.
- To finish off the night in style, our whisky chocolate soufflé has a sinfully rich taste that will have you savouring each bite until the last.
Fillet Steak with Peppercorn Sauce
So in the interests of wining and dining, why not try a classic fillet steak with peppercorn sauce to set the mood for the night, maybe with accompaniment of some music from Barry White (It’s a classic for a reason, and as corny a suggestion as the peppercorns!).
Ingredients (Makes 2)
- 2 fillet steaks about 140g/5oz each
- 1 tbsp vegetable oil
- 25g ghee (clarified butter)
- Knob of butter
- 200ml good quality beef stock
- 2 tbsp green and pink peppercorn (crushed)
- 3 tbsp double cream
- 2 large shallot (finely chopped)
- 6 medium mushroom (sliced)
- 100ml Scotch Whisky Sauce/ or Scotch Bonnet Whisky Sauce for a “spicier result