Fillet Steak with Philadelphia Peppercorn sauce
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  • Prep time 10 '
  • Total time 25 '


  • 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 Philadelphia 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.


  • 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.

Nutritional Information

Typical values Per recipe
Energy 6516.0 kj
Energy 1556.0 kcal
Fat 76.4 g
Carb 10.4 g
Protein 208.0 g
Saturated fat 36.0 g
Salt 5.2 g
Dietary fibre 1.6 g
Sugars 5.6 g