Fillet Madagascar. Ribeye or fillet steak with green peppercorns and an awesome sherry cream sauce!

fish fillet

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based option, while canned fish is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories, while the mixture is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, and vinegar is a cost-effective substitute.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are lower in cost and have a longer shelf life.

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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens