Black Angus eye fillet with peppercorn sauce and herb mash

Serves 4

Preparation time - 12 minutes; cooking time - 35 minutes

Scotch fillet with peppercorn sauce and herb mash


  • 750g desiree potatoes, peeled, cut into chunks
  • 1/2 cup (125ml) cream
  • 70g butter
  • 4 x (220g) Black Angus beef eye (scotch) fillet steaks
  • Sea salt & pepper
  • 1 tablespoon olive oil
  • 1/4 cup (60ml) red wine
  • 1 1/2 tablespoons green peppercorns, rinsed
  • 1 clove garlic, crushed
  • 1/3 cup (80ml) cream
  • 1/4 cup mint leaves
  • 1/4 bunch chives, chopped


  • Preheat oven to 190°C.
  • Boil potatoes in salted water for 15 mins or until tender; drain in a colander.
  • Add cream and 60g of butter to pan, mash until smooth. Keep warm.
  • Season meat with salt and pepper. Heat oil in a large frying pan over high heat.
  • Cook meat for 1-2 mins each side. Transfer to a baking tray. Roast for 12 mins for medium-rare. Rest for 5 minutes.
  • Meanwhile, heat remaining butter in the same frying pan. Increase heat to high, add wine, boil until a glaze.
  • Add peppercorns, garlic and cream, cook for 1 minute or until thickened.
  • Stir herbs through mash and serve with steaks and sauce.
  • Watch your family smile!


Thanks go to for this recipe! To buy the fillet steak for this recipe, click the link above in the ingredients list.