Fillet of Beef with Black, White and Pink Peppercorns

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

The pink peppercorn is a reasonably new arrival in our speciality shops. Also called poivre rose and baise rose, it is a soft bright pink peppercorn with a peppery but sweet flavour. It is sold dried and can be ground in a mill. In fact it’s not a true pepper at all, but the berry of a plant related to poison ivy. Some people are allergic to it, so use with caution!


  • 1 tablespoons olive oil
  • 4 fillet steaks, 170–225 g each
  • 2 tablespoons brandy
  • 1 teaspoon green peppercorns (washed)
  • 1 teaspoon black peppercorns (mignonette, see note)
  • 150 ml cream
  • salt
  • 2 teaspoons pink peppercorns


Heat a heavy pan until very hot, add oil and sauté the steaks to the required degree: approximately 3 minutes each side for medium rare, about 5 minutes each side for well done. Remove the steaks and leave to relax on a warm plate while you make your sauce.

De-glaze the pan with brandy, then flame or reduce. Add green and black peppercorns. Crush the green peppercorns slightly with a wooden spoon in the pan. Add the cream and reduce for a few minutes, then add the juices from the steaks on the plate. Season with salt and add the pink peppercorns; taste. Return the steaks to the pan and turn them in the sauce, then transfer to a warm plate and nap with the sauce. Serve at once.