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Peppered Beef Fillet With Mushrooms

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Peppered Beef Fillet With Mushrooms

By sifting ground black pepper to separate the white from the black you can create a magnificent black pepper steak by using just the ground black pepper. Try this idea with any prime steak cut, remembering to let the meat rest before serving, this will ensure the steaks are juicy and very tender to eat. Our photo shows a Scotch fillet steak on the bone, often called a rib steak. One steak will serve 2 people.


  • 6 tblsp black peppercorns
  • 2 Scotch fillet steaks on the bone (or rib eye steaks)
  • 1/4 cup Port
  • 4 large flat mushrooms
  • 1 small onion, peeled and finely diced
  • 300 ml bottle cream
  • 1 tsp each mild prepared mustard and salt


  1. Grind the black pepper on a medium grind and then sieve. Reserve the fine white pepper for use elsewhere. Toss the beef fillet steaks with the pepper and Port. Cover and set aside for 30 minutes to marinate.
  2. Heat a good knob of butter in a pan and cook the mushrooms and onions until lightly browned and tender. Set aside.
  3. Add another knob of butter to the pan and add the steaks. Brown well on both sides then transfer to a 180°C oven for 12-15 minutes for medium-rare. Remove from the pan and keep warm for 10 minutes to allow the meat to relax.
  4. Add the onions and mushrooms back to the pan with the cream, mustard and salt and simmer for 1-2 minutes, scrapping the pan to lift any flavoursome sediment into the sauce. Season with salt if wished.
  5. Serve the steak finely sliced with your favourite vegetables and salad.

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