Fillet Steak with Philly Peppercorn sauce



Standard Supplier 13th April 2011


Standard Supplier

Fillet Steak with Philly Peppercorn sauce

To make this a little more special, try substituting 50ml of Beef stock for brandy.
For another variation, try swapping block pepper for green peppercorns in brine.
This dish goes perfectly with either simple hand cut chips or a garlicy potato dauphinoise.


  • 2 tsp oil
  • 4 good quality fillet steaks
  • 4 large flat mushrooms
  • 2 clove garlic
  • 1 tsp coarse ground black pepper
  • 300 ml beef stock
  • 120 g Philadelphia Light


Use half of the oil to bush over both sides of the steaks, then season to taste. Heat a large frying pan till hot and sizzle the steaks on both sides for 3 or 4 mins (medium/rare) or longer if you prefer your steak well done. Remove from the pan and cover with foil to keep warm. Pour half of the remaining oil in the pan and cook the mushrooms for 2 mins on each side, remove from the pan and keep warm. Pour the remaining oil in the pan and sauté the garlic and pepper for 1 min, add the stock and simmer till reduced by 1/3. Add the Philly and blend till smooth. Place the steaks on plates top with a mushroom each and spoon over the sauce. Serve with potato wedges and vegetables.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.