Don’t worry, it’s not just beef fillet that goes perfectly with this pepper sauce. Four spoonfuls of Marsala, a dash of cream, a few pickled peppercorns – and suddenly you’re sitting in a French brasserie, with a paper tablecloth and a basket of baguette to mop up the last bits from your plate. Beef fillet with pepper sauce is the classic pairing, but the sauce is versatile: it goes well with Cheese Spaetzle and Pasta. Using vegetable stock instead of veal stock makes it suitable for vegetarians too. That’s all it takes.
Ingredients for beef fillet with pepper sauce
Before you start, here are the ingredients you’ll need for this recipe. The exact quantities are listed in the recipe card at the end of the article!
- Beef fillet – cut into medallions approx. 2–4 cm thick
- Neutral oil – for searing at high temperatures, such as rapeseed oil
- Butter – to bring out the roasted flavours in the pan and to enhance the sauce
- Veal stock – the basis for the aromatic pepper sauce
- Pickled green peppercorns – add flavour and a slight heat; rinse briefly under running water
- Marsala – a fortified wine, for a subtle sweetness in the sauce
- Double cream – for thickening the sauce
- Freshly ground pepper – for seasoning the sauce at the very end
- Rosemary – a sprig, to cook with the meat
How to make beef fillet with pepper sauce – Step by Step
Beef fillet is a delicate dish. It needs high heat, a short cooking time and then to rest – that’s how it becomes tender and pink. As the sauce isn’t made until after the meat has been in the pan, it’s worth having the oven and the baking dish ready beforehand.
Preparing beef fillet
Preheat the oven to 60 °C (top and bottom heat) and place a baking dish inside so that it warms up too. Place the beef fillet medallions on kitchen paper and pat them dry thoroughly. Damp meat won’t brown, it will just steam – and it’s precisely that crust that will later form the pan juices for the sauce.
Tip: The more evenly the medallions are cut, the easier it is to cook them to perfection. A warm ovenproof dish helps to prevent the meat from cooling down in the oven.
Searing beef fillet
Heat the frying pan, then turn the heat down slightly and heat the oil with 1 tsp of butter in it. Place the medallions in the pan along with the sprig of rosemary – you should hear it sizzle. Depending on their thickness, sear vigorously for about 2–4 minutes on each side until a lovely brown crust forms on the outside. Don’t move them around too much; the meat needs to be in contact with the base of the pan.
Keeping meat warm
Transfer the seared fillets straight from the pan into the preheated ovenproof dish and cover loosely with aluminium foil, allowing the steam to escape. Leave to rest in an oven preheated to 60 °C whilst you make the sauce.
Tip: Letting the meat rest in the oven ensures that the juices are redistributed throughout – this keeps the beef fillet juicy and tender.
Make the pepper sauce
Be sure to leave the pan juices in the pan – they form the basis of all the flavour. Deglaze with the veal stock and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Allow to reduce slightly over a medium heat. Briefly soak the green peppercorns in water, drain them and add them to the pan, then stir in the Marsala and double cream and bring everything to the boil once. Simmer the sauce until it is slightly creamy and coats the spoon. Finally, gradually stir the cold cubes of butter into the hot sauce – it should be simmering gently at this stage, not bubbling. This will give the sauce a glossy finish and a nice, smooth consistency.
Season to taste & serve
Season the sauce with salt and plenty of freshly ground pepper. Remove the beef fillet medallions from the oven, leave them to rest briefly, then serve them on pre-warmed plates with the pepper sauce.
Tip: If you like, grind a little fresh pepper over the meat just before serving.
Variations
- Vegetarian version: Prepare the pepper sauce without meat and serve with crispy potatoes, pasta, gnocchi or vegetables.
- With other meats: The sauce also goes brilliantly with veal or pork medallions, or a simple, quickly seared entrecôte.
- A little less alcohol: Replace some of the Marsala with veal stock and use just a small splash for flavour.
- Creamy or lighter: for a lighter version, replace some of the double cream with milk or single cream; for an extra-creamy result, use a little more double cream.
Serving suggestions
- Traditional:
Serve with smooth mashed potato and spinach or green beans. - A love of potatoes:
Serve with crispy fried potatoes, Rösti or Spatzle. - Pasta option:
Serve with fresh tagliatelle or Pasta. - Vegetables to serve with it:
Serve with glazed carrots, roasted green asparagus (depending on the season) or a simple green salad on the side.
FAQ – Frequently asked questions about beef fillet with pepper sauce
Yes! The sauce can easily be made vegetarian. Simply use vegetable stock instead of veal stock and reduce it as usual with the green peppercorns, Marsala and double cream. It becomes just as creamy and flavourful, and pairs wonderfully with crispy potatoes, gnocchi, pasta or roasted vegetables.
It depends on their thickness. As a guide: thinner medallions need about 2 minutes per side, thicker ones more like 3–4 minutes. Afterwards, keep them warm in the oven at 60 °C top and bottom heat.
Yes, the sauce can be prepared in advance and gently reheated just before serving, then finished with the butter. It’s important to stir in the butter right at the end so the sauce stays glossy.
Simply let it reduce a little longer without a lid until it reaches the consistency you want. Alternatively, add a small splash of double cream and reduce briefly again.
Yes, Marsala can be replaced with port, Madeira or another mild fortified wine. To leave out the alcohol, just use a bit more veal stock and, if you like, a small pinch of sugar.
Very much so! The beef fillet can be prepared well ahead of time: sear the meat in advance, keep it warm in the oven, and finish the sauce at your leisure. That way, you’ll have a festive dish on the table in no time
More delicious recipes
- Beef Wellington – The king of festive classics
- Roast Leg of Lamb with Rosemary and Garlic
- Thor’s Hammer – braised beef shank
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Recipe card
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Beef fillet with pepper sauce
Equipment
- 1 wide frying pan or sauteuse
- 1 whisk
- 1 fine sieve (optional)
Ingredients
For the beef:
- 600 g beef fillet cut into medallions
- 1 tbsp Oil Rapseed
For the sauce:
- 500 ml light veal stock or vegetable stock as an alternative
- 3 tbsp pickled green peppercorns, briefly soaked and drained
- 4 tbsp Marsala
- 200 ml double cream
- 60 g Butter cubed and ice-cold
To season:
- 2 pinches salt
- 4 pinches pepper freshly ground
Instructions
Preparing the beef fillet
- Preheat the oven to 60 °C (top and bottom heat) and place an ovenproof dish inside so that it warms up. Place the beef fillet medallions on kitchen paper and pat them dry thoroughly.
Searing the beef fillet
- Heat the oil and 1 tsp of the butter in a large, hot frying pan. It should sizzle when the meat goes in. Sear the medallions with the rosemary for approx. 2–4 minutes per side, depending on thickness, until well browned on the outside.
Keeping the meat warm
- Place the medallions in the preheated ovenproof dish. Cover loosely, for example with aluminium foil, and leave to rest and keep warm in the oven at 60 °C.
Making the pepper sauce
- Bring the veal stock to the boil in a wide pan and reduce by about half over medium heat. If making the sauce after searing meat, deglaze the pan juices with the stock first.
- Briefly soak the green peppercorns, drain and add to the pan.
- Pour in the Marsala, stir in the double cream and bring everything to the boil once. Simmer over medium heat until the sauce coats the back of a spoon.
- Turn the heat down to medium and gradually stir in the ice-cold butter cubes. Let the sauce simmer very gently so it thickens and becomes glossy and smooth.
- Season with salt and plenty of freshly ground pepper, and serve immediately.
Video
Notes
If the sauce is too thin, simmer it a little longer. It keeps for 2 days in the fridge and regains its shine when reheated with a cold cube of butter. It doesn’t freeze well, as cream-based sauces tend to separate when thawed.
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