How To Make: Butter-basted Garlic and Whole Peppercorn fillet

Sizzle up a big fat juicy steak for you and your family in just a few minutes on your stovetop for an easy weeknight meal. This butter-basted garlic and whole peppercorn fillet steak rivals that of any restaurant and will quickly become your go-to steak recipe.

Cooking a great fillet to perfection actually takes less time and effort than we think. It’s however important not to skimp on the quality of the ingredients. When you only have a handful of ingredients in a recipe, they’ve all got to be good! Only real butter, fresh garlic and extra virgin olive oil will do. 

Another tip to ensure culinary success is to use a cast-iron pan or skillet. It’s perfect for heat retention and caramelises all those flavoursome bits.

So what is butter basting? Basically the steak sizzles away and while it does, you tilt the pan and spoon melted butter that’s been cooked with the garlic and whole peppercorns over it. 

Spoon the remaining garlic and whole peppercorn sauce from the pan over the steak when presenting for an even tastier result.

Combine it with some pan-fried or oven-roasted vegetables for a wholesome meal. Spoon the remaining garlic and whole peppercorn sauce from the pan over the steak when presenting for an even tastier experience. And leave some sauce for roasted potatoes! Pre-cook the potatoes and crisp them up in the pan with the remaining garlic and peppercorn sauce. And just like that, you can enjoy this peppercorn fillet!

CHEF’S TIP:

• For a medium steak, cook for four to five minutes on both sides. For a well-done steak, cook for five to six minutes on both sides.

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Garlic and Whole Peppercorn fillet – Butter basted

Take steak night to the next level with this mouthwatering butter-basted garlic and whole peppercorn fillet recipe.

Course Main Course

Cuisine Global

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Author Melissa Jacobs

Ingredients

• 1 whole beef fillet
• 2 tbsp crushed garlic
• 2 tbsp whole black peppercorns
• 3 tbsp olive oil
• 2 tbsp butter
• 1 tbsp lemon juice
• salt

Instructions

• Rub lemon juice and 1 tbsp olive oil over the fillet steak
• Then set in the fridge for 20 minutes
• Heat the remaining olive oil and butter in a saucepan on medium heat until you see light smoke coming off of the pan
• Fry the fillet on one side
• Add the garlic and peppercorns to the pan and turn after 3 minutes
• Tilt the pan to one side to make the next step easier
• Using a spoon, pour the butter, garlic and peppercorn sauce over the top of the fillet
• When the steak is done, let it rest for 5 minutes before cutting it into 2 inch medallions
• Season with salt and pepper

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