Beef fillet with green peppercorns

Beef fillet with green peppercorns is a well-known French recipe which is also widespread in Italy. It is a medallion of beef cooked rare and flavoured with a sauce of green peppercorns, mustard and cream. The outcome is delicate and creamy but also aromatic and pungent, given the presence of mustard and green peppercorns. Try this recipe if you love meat dishes with piquant sauces.


  • beef fillet 2 medallions of beef fillet
  • butter A knob of butter
  • fresh cream 200 millilitres
  • mustard A heaped tablespoon of mustard
  • green peppercorns Two tablespoons of green peppercorns
  • salt
  • white wine A small glass of white wine
10 minutes Total time
10 minutes Active time
Serves 2 persons
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Brown the steaks in butter for two minutes on each side, add salt, remove from heat and keep warm. Add the white wine and set it alight, tilting the pan to come so that the liquid just comes into contact with the flame. Add the cream to the pan, some mustard, a tablespoon of green peppercorns and stir. When the sauce has the desired consistency, add the steaks and let them infuse the flavourings quickly, and serve.

If you want to give the sauce a more intense and pungent flavour, roughly chop your green peppercorns rather than leaving them whole. Instead of white wine you can also use.
The ‘fillet’ is the most valuable cut of beef: its meat is tender and lean at the same time.

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