Fillet of Beef with Green Peppercorns and Cheese

For a different sort of beef filet, try this decadent recipe, which includes green peppercorns, cheese, and Cognac.

Number of servings : 4

Prep time: 25 minutes

Cooking time: 20 minutes

Type of meal : | Main Courses | Main Courses

Special diet :


30 ml (2 tbsp) butter   
30 ml (2 tbsp) extra-virgin olive oil
4 x 180 g (4 x 6 oz) filets of beef   
Salt and pepper to taste   
60 ml (1/4 cup) dried or marinated green peppercorns, crushed
60 ml (1/4 cup) Cognac 
250 ml (1 cup) 35% cream   
125 ml (1/2 cup) Belle-Crème cheese (Triple cream Brie) 
Marinated Green Peppercorns:
500 ml (2 cups) white wine
125 ml (1/2 cup) dried green peppercorns
Preheat oven to 200°C / 400°F.


  1. In a large non-stick frying pan, melt the butter in the olive oil.
  2. Brown the filets well on both sides. Salt and pepper to taste.
  3. Transfer the filets to another oiled pan and continue cooking another 8 or 10 minutes.
  4. In the meantime, pour off the fat from the first pan and add crushed peppercorns and Cognac. Light the Cognac with a match, and cook over high heat to reduce.
  5. When the flame goes out, reduce heat and add cream and cheese. Cook about 5 minutes, stirring with a wooden spoon.
  6. Place each filet on a heated plate and pour the sauce over it.
  7. Serve with potatoes “en papillote” garnished with sour cream and chives.

Marinated Green Peppercorns:

  1. Place peppercorns and wine in a glass jar.
  2. Cover and marinate in the refrigerator for one day.

Nutritional information: