This beef fillet with creamy pepper sauce is the perfect accompaniment: simple, elegant and ideal when you want something really good but not too complicated. The sauce is also wonderfully versatile – it goes well not only with beef fillet, but also with crispy potatoes or mashed potatoes, making it a great option even for vegetarians if you replace the veal stock with vegetable stock (see FAQ).

• Beef fillet – cut into medallions approx. 2–4 cm thick
• Neutral oil – for frying at high temperatures, such as rapeseed oil
• Butter – for roasted flavours in the pan and to refine the sauce
• Veal stock – the basis for the aromatic pepper sauce
• Pickled green pepper – adds spice and a slight heat, soak briefly in water
• Marsala – sweet dessert wine, for a delicate sweetness in the sauce
• Full cream – to thicken the sauce
• Freshly ground pepper – for the final seasoning of the sauce
• 1 sprig of rosemary

Preparation

1. Prepare the beef fillet

Place the beef fillet medallions on kitchen paper and carefully pat dry. Preheat
the oven to a low temperature (approx. 60 °C). Warm
the baking dish in the oven.

Tip: The more evenly the medallions are cut, the easier it is to cook them to perfection. A warm baking dish helps to prevent the meat from cooling down in the oven.

2. Sear the beef fillet

Heat the pan. Reduce the heat slightly and heat the oil and 1 teaspoon of butter. Place the beef fillet medallions in the hot pan. They should sizzle. Depending on their thickness, fry the medallions briefly and vigorously on each side until they are nicely browned on the outside.

3. Keep meat warm

Place the seared fillets directly from the pan into the preheated baking dish. Cover
loosely (e.g. with aluminium foil) to allow the steam to escape.
Rest in a warm oven at approx. 60 °C and keep warm while the sauce is being prepared.

Tip: Resting the meat in the oven ensures that the juices are distributed throughout the interior, keeping the beef fillet juicy and tender.

4. Prepare the pepper sauce

Leave the cooking juices in the pan.
Deglaze the pan with veal stock, scraping the cooking juices from the bottom of the pan with a wooden spoon. Reduce the liquid slightly over medium heat.
Briefly rinse the green peppercorns, drain and add to the pan.
Stir in the Marsala and double cream and bring to the boil. Simmer
the sauce over medium heat until slightly creamy, then gradually stir in cold butter cubes into the hot boiling sauce until it glistens and is nicely thickened.

5. Season to taste & serve

• Season the sauce with salt and plenty of freshly ground pepper.
• Remove the beef medallions from the oven and leave to rest briefly.
• Arrange the beef fillet with the pepper sauce on preheated plates.

Tip: If desired, grind some fresh pepper over the meat just before serving.

variations

• Vegetarian option: Prepare
  the pepper sauce without meat and serve with crispy baked potatoes, gnocchi or vegetables.
• With other meats:
  The sauce also tastes delicious with veal or pork medallions or a simple, quickly fried entrecôte.
• A little less alcohol: replace
  some of the Marsala with veal stock and use only a small dash for the aroma.
• Creamier or lighter:
  for a lighter version, replace some of the full-fat cream with milk or single cream; for an extra creamy version, use a little more full-fat cream.

Serving suggestions

• Classic: Serve
  with fine mashed potatoes and spinach or green beans.
• Potato love: Serve
  with crispy fried potatoes, rösti or potato gratin.
• Pasta variation: Serve
  with fresh tagliatelle or tagliarini.
• Vegetables to accompany: Combine
  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

Is there also a vegetarian version?
Yes! The sauce can easily be made vegetarian. Simply use vegetable stock instead of veal stock and reduce the sauce as usual with green pepper, Marsala and full-fat cream. It will be just as creamy and aromatic and goes well with baked potatoes, gnocchi, pasta or roasted vegetables.

How long should the medallions be fried?
The exact time depends on their thickness. As a guideline, thinner medallions should be fried for approx. 2 minutes on each side, while thicker ones should be fried for 3–4 minutes. Then keep them warm in the oven at 60 °C (top and bottom heat).

Can I prepare the sauce in advance?
Yes, the sauce can be prepared in advance and reheated shortly before serving, then whipped with butter. It is important to add the butter at the end so that the sauce has a nice shine.

What should I do if the sauce is too thin? Simply
simmer the sauce a little longer without the lid until it reaches the desired consistency. Alternatively, add a small dash of double cream and simmer briefly again.

Can I substitute the Marsala?
Yes, Marsala can be substituted with port wine, Madeira or another mild dessert wine. If you don’t want to use alcohol, simply use more veal stock and add a pinch of sugar if necessary.

Is this recipe suitable for guests?
Absolutely! The beef fillet can be prepared in advance: brown the meat in good time, keep it warm in the oven and take your time to finish the sauce. This way, you can serve a festive meal in no time at all.

More delicious recipes

• Perfect Roast Beef
• Delicious Boiled Beef with Aromatic Vegetables
• Thor’s hammer – braised beef shank

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