Fillet Steak with Pepper Sauce

Fillet Steak with Pepper Sauce _ Spring Onions


Michael Weldon


2 people


Prep time 10 mins
Cook time 10-15 mins


  • 2 Coles Graze Scotch Fillets
  • Cobram Estate Classic Extra Virgin Olive Oil
  • Sea Salt
  • 1 bunch of Spring Onions, to garnish


  • 1tbsp Cobram Estate Classic Extra Virgin Olive Oil
  • 2tbs butter
  • 1 Shallot, diced
  • 1tbs coarsely crushed Black Peppercorns
  • 1tbs Green Peppercorns (from a tin)
  • ¼ cup brandy
  • ¼ cup Massel Liquid Beef Stock
  • 1 cup Cream
  • 1tbs Parsley leaves, chopped


  • Allow steaks to reach room temperature before seasoning with olive oil and salt on both sides. Add to a hot BBQ grill and cook on both sides to your liking. Set aside and allow to rest while making the pepper sauce.
  • In a pan heat oil and melt 1 tbsp butter together. Add shallot and fry off for 1 minute before adding pepper and brandy, cook until it thickens into a syrup consistency. Add in stock and again cook down until sauce becomes a syrup consistency. Add cream and reduce the sauce down by half before adding remaining butter and parsley.
  • Grill Spring onions on the BBQ until slightly charred. Dress with olive oil and serve with steak and pepper sauce drizzled over

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