Proper weekend food – beef fillet steaks with peppercorn sauce and hasselback potatoes.
A plate like this always gets a big yes please in our house – it tastes so good.
The fillet steaks are fried so they develop a crisp, golden crust, and together with the crisp yet creamy hasselback potatoes and the rich, creamy peppercorn sauce, this is a plate packed with good things.
And if you love sauce as much as I do – I like the plate swimming in it 😉 then make 1 1/2 times or a double batch of the sauce 🙂
Serve it just as it is, as you see it in the photo – or add some steamed or pan-fried vegetables, a good hearty salad or similar.
New Year’s Eve menu with beef fillet
This dish is an obvious choice for New Year’s Eve – or simply whenever you have guests over.
It is full of flavour, and it is actually very easy to put together.
The potatoes look after themselves in the oven or air fryer, and the sauce can be made ahead and simply reheated – so really all that is left is to fry some good fillet steaks.
Alternatively, you can serve it with a rump cap (culotte) roasted to a blushing pink, a whole roasted beef fillet or similar.
If you prefer white meat, it also works with a piece of crisp-skinned chicken or pork tenderloin.
Beef fillet steaks with peppercorn sauce
Recipe for beef fillet steaks with peppercorn sauce and hasselback potatoes.
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Ingredients
Beef fillet steaks
- 4 beef fillet steaks – approx. 200 g each
- 50 g butter
- 1-2 tbsp oil
- Salt and pepper
- Fresh herbs (optional)
Hasselback potatoes
- Hasselback potatoes in the air fryer – click here for the recipe
- or follow the recipe below
- 12 medium potatoes
- Cooking spray or oil
- Salt and pepper
Peppercorn sauce with green peppercorns
- 25 g butter
- 1 small shallot, finely chopped
- 75 ml cognac
- 2-3 tbsp green peppercorns in brine, drained also sold as Madagascar peppercorns
- 1 tbsp Dijon mustard
- 200 ml beef stock
- 200 ml cream whipping cream (38% fat)
- Salt and pepper
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Method
Hasselback potatoes
- Wash the potatoes thoroughly and leave the skins on.
- Cut slits across the potatoes so you get lots of thin slices, but don’t cut too deep or the potatoes will be cut right through. You should cut about 3/4 of the way through the potato.*Tip: lay the potato between the handles of 2 wooden spoons and cut until the knife hits the handles – that way you get nice deep cuts without slicing all the way through the potato.
- Place the potatoes in an ovenproof dish, brush them with a little oil or spray with cooking spray, and season with salt and freshly ground pepper.
- Bake the potatoes in a preheated conventional oven (top and bottom heat) at 200/210°C for about 60 minutes, or until the potatoes are tender inside.The time depends on the size of the potatoes.
Peppercorn sauce
- Crush the peppercorns with the flat of a knife blade, then chop them.I prefer them not too coarse, but chop them as you like.
- Melt the butter in a small saucepan and sweat the shallot in it until soft and translucent.
- Pour in the cognac, bring it to the boil, and flambé it by setting it alight. Gently shake the pan while it flames, until the flame dies out.Take care with open flames in the kitchen, and remember to move the pan out from under the extractor hood!You can also simply let the cognac reduce without flambéing it. It should reduce almost completely, until there is hardly any left in the pan.
- Add the crushed peppercorns and Dijon mustard and stir together in the pan.Then pour in the stock and let it boil over a fairly high heat for about 5 minutes.
- Add the cream and let the sauce reduce over a medium heat until it has the consistency you want. Let it simmer for at least 5 minutes, stirring now and then.The sauce thickens further as it cools slightly.
- Season the sauce with freshly ground pepper and salt if needed.You can also add extra crushed green peppercorns if you like.
Beef fillet steaks
- Season the steaks with salt and pepper on both sides.Ideally, let them sit at room temperature for 20-30 minutes before frying. Remember to cover them with a cloth or a mesh food cover, though.
- Melt the butter in a frying pan until it foams up well, and add a little oil too if you like.The heat should be a little above medium, so the steaks fry rather than stew. The butter may brown, but take care it doesn’t burn.
- Lay the steaks in the pan together with any sprigs of rosemary, thyme and/or garlic cloves, and give the steaks a good crisp crust on one side over a fairly high heat.Add a few green peppercorns too, if you have any left over.After about 3 minutes, turn the steaks and fry them for a further 3 minutes on the other side. Turn down to medium heat if needed so the butter doesn’t burn.I cook them until they reach a core temperature of about 50-52°C, then let them rest on a plate for 10 minutes. That makes them a lovely pink, which is how we prefer them.Remove the steaks from the pan and let them rest on a chopping board for about 10 minutes.Don’t turn the steaks before the 3 minutes are up – that is how you get a beautifully crisp crust.
Serving
- Serve the beef fillet steaks with hasselback potatoes and peppercorn sauce.Sprinkle with a little parsley if you like, and serve with a hearty salad, boiled peas, or steamed or pan-fried vegetables.
Nutrition
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Hvor mange gram ca for bøfferne ??
Voksen mand 2 stk på 100 gram ? Eller en stor ?
Glæder mig til at lave retten til nytår
Ps Godt nytår
Hej Judith
100% et stk på 200 gram, absolut bedste resultat 🙂
Warm wishes, Dianna
Hej, jeg skal lave denne lækre ret i aften (mine kartofler bliver så formet som en ros i stedet for hasselbagte) men den lækre sauce kan jeg lave den tidligere og så bare varme den op? Vh Begga
Godt nytår
Hejsa
Er ked af jeg først ser din besked nu.
Saucen kan sagtens opvarmes – uden problemer 🙂
Rigtig godt nytår:)
Warm wishes, Dianna
Hejsa.
Som altid har du de lækreste opskrifter og du er altid min redning når jeg skal få ideer både til os selv og gæster vil jeg kunne fryse saucen eller vil den blive grynet?
Hejsa
Hvor er det en dejlig besked du har skrevet – tusind tak:)
Og saucen kan sagtens fryses, den burde absolut ikke blive grynet 🙂
Warm wishes, Dianna
Hej Dianna.
Jeg har ledt og ledt efter de peberkorn jeg skal bruge til denne pebersauce. Hvor finder jeg dem mon?
Hej Helle
De er i sådan en orange dåse og jeg køber dem i Kvickly 🙂
Warm wishes, Dianna
Hej Diana, jeg er i fuld krig med at handle ind til flere af dine nytårs opskrifter. Jeg har en brandy stående, tror du det går an i stedet for cognac (vi drikker det aldrig nemlig). Ellers køber jeg selvfølgelig en flaske og satser på vi bliver glade for sovsen ;-).
Hej Mette
Ihhh hvor gør det mig glad at høre:)
Du kan sagtens bruge brandy i saucen, ingen problemer:)
Warm wishes, Dianna