Recipe type: Steak
Cuisine: French Colonial
Fillet Madagascar must be one of the tastiest beef dishes out there. The "Madagascar" comes from the Madagascan green peppercorns that the recipe calls for, however you may use any good quality pickled green peppercorns. Fillet Maddagascar is a real crowd pleaser, so if you want impress your friends and family, give this recipe a go!
- 2 x 250g Fillet or ribeye steaks cut 40mm (1¾ inch) thick
- 3 Tsp Madagascan green peppercorns
- 30ml Medium cream sherry
- 60ml Cream
- 40g Butter
- Roughly chop the peppercorns. (2 Tsp for the steak, 1 Tsp for the sauce)
- Cut 2 steaks from the center of the fillet or ribeye, 40mm thick
- Tap the steaks down with your meat mallet until 25mm (1 inch) thick
- Sprinkle a ¼ teaspoon of the peppercorns onto each side of the steaks and press this into the meat
- Heat your pan over medium high heat, add the butter and fry the steaks for 8 minutes, turning every 20 seconds.
- Remove and transfer the steaks to serving platters.
- Add the sherry to the pan, stir to deglaze, then add the remaining peppercorns.
- Stir this briefly, then add the cream. Stir this until totally combined, raising the pan from the heat if it gets too hot.
- When the cream sauce has thickened, spoon it over the steaks and serve immediately.