Green Peppercorn Fillet without Butter

I can provide you with a recipe to prepare the green peppercorn fillet without using butter. We will use extra virgin olive oil as an alternative to cook the meat and to create the sauce.

Ingredients

• 4 beef fillets (about 150-200 g each)
• Salt to taste
• 1 tablespoon of green peppercorns
• 2 tablespoons of extra virgin olive oil
• 1 finely chopped shallot
• 100 ml of brandy or cognac
• 200 ml of meat broth
• 100 ml of liquid cooking cream (you can use a plant-based version for a dairy-free recipe)
• Chopped parsley (optional, for garnishing)

Preparation

1. Start by bringing the beef fillets to room temperature, lightly salting them on both sides.

2. In a non-stick skillet, heat the extra virgin olive oil and add the fillets. Cook the fillets over medium-high heat until golden on both surfaces, according to the preferred degree of doneness (about 3-4 minutes per side for rare).

3. Once cooked, remove the fillets from the skillet and set them aside to keep warm.

4. In the same skillet, add the finely chopped shallot and let it sauté slightly. Add the green peppercorns, crushing them gently with the back of a spoon to release their aroma.

5. Deglaze with the brandy or cognac and let the alcohol evaporate.

6. Add the meat broth and let it reduce by about a third.

7. Add the cream and continue cooking until the sauce reaches a creamy consistency. Taste and adjust the salt if necessary.

8. Put the fillets back in the skillet with the green peppercorn sauce and let them flavor for a minute.

9. Serve the beef fillets with the green peppercorn sauce, garnishing with chopped parsley if desired.

Curiosity

Green peppercorn fillet is a classic of French cuisine, known as “steak au poivre”. Its richness and creaminess are usually provided by butter, but in this version, we have opted for olive oil and maintained the creaminess with the use of cream, which can be easily substituted with a vegan version if you prefer a dish without dairy derivatives.