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Sage and peppered scotch fillet of beef with fresh cream sauce

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Sage and peppered scotch fillet of beef with fresh cream sauce

A well-rested Scotch fillet of beef melts in the mouth. You need very little to accompany such a delicious prime cut. Serve the Fresh Cream Mustard Sauce chilled for a lovely texture combination. Dried green peppercorns are available in most good supermarkets; failing this, use white peppercorns.


  • 2 tablespoons dried green peppercorns, crushed
  • 4-6 large stems rosemary
  • 4-6 sprigs rosemary
  • flaky salt for seasoning
  • 2 kilogram piece Scotch fillet of beef

Fresh cream mustard sauce

  • 2 cups cream
  • grated rind and juice 1 lemon (not a Meyer)
  • 1½ tablespoons prepared smooth French mustard
  • 2 tablespoons wholeseed mustard
  • ¼ cup chopped or minced chives
  • 1 teaspoon salt
  • 2 teaspoons horseradish sauce, optional


  1. Rub the crushed peppercorns into the beef. Arrange the herbs on top and secure with string. Season with salt.
  2. Place the beef on a foil-lined tray, cover and allow the beef to rest at room temperature for about 30 minutes.
  3. Roast at 190ºC for 80 minutes. Stand for 10 minutes before carving. If wished, remove the cooked and dried herbs and refresh the beef with new herbs to serve. Accompany with the sauce.

Fresh mustard cream sauce

  1. Whip the cream and lemon rind and juice together until soft peaks form. Stir in the mustards, chives, salt and horseradish if using.

Cooks Tips

- The beef can also be prepared the day before. Keep wrapped or covered in the refrigerator overnight. Remove, keep covered and stand at room temperature for 1 hour before cooking. - If your fillet is more or less than 2 kilograms, allow 20 minutes per 500 grams for medium-rare meat. - Crush the peppercorns by placing them on a chopping board and pressing the edge of a heavy based saucepan on top of them. They become coarsley crushed, ideal for this recipe. - For a hotter sauce add a touch of wasabi.

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