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.
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.