South Africans love a good cut of steak and we often pop it onto the braai, however, it’s not always the best way to cook fillet. Fillet steak is one of the most sought-after cuts of beef with the best flavour and it’s super tender, so you want to cook it correctly. This garlic and peppercorn fillet recipe is prepared very similar to what’s done in good restaurants and now you can do it at home. The simple ingredients and method gives you a mouthwatering steak experience.

ALSO READ: Dutch beef steak: Restaurant-quality fillet for dinner tonight

Garlic and peppercorn fillet tips

Don’t get rid of the butter and burned bits in the heavy cast-iron pan you’re using. Add another tablespoon of butter with a tablespoon of flour and mix and stir until flour smell goes away. Slowly add half a cup of beef stock and scrape everything free. Then add some more stock until the sauce is glossy and thick. This tasty steak is best served alongside some roasted vegetables and crispy potatoes which can also be cooked with some more garlic.

ALSO READ: Cheesy steak sandwich: The perfect lunch meal is here

Surprise your family with some restaurant-quality food when you make this garlic and peppercorn fillet steak for dinner, any day of the week.

Last updated on 15 May 2023

Garlic and peppercorn fillet recipe

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Recipe by Melissa Jacobs Course: MainCuisine: GlobalDifficulty: Easy
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  • 1 whole beef fillet

  • 2 tbsp crushed garlic

  • 2 tbsp whole black peppercorns

  • 3 tbsp olive oil

  • 2 tbsp butter

  • 1 tbsp lemon juice

  • salt


  • Rub lemon juice and 1 tbsp olive oil over the fillet steak. Season with salt and pepper. Then set in the fridge for 20 minutes.
  • Heat the remaining olive oil and butter in a saucepan on medium heat until you see light smoke coming off of the pan.
  • Fry the fillet on one side. Add the garlic and peppercorns to the pan and turn after 3 minutes.
  • Tilt the pan to one side to make the next step easier. Using a spoon, pour the butter, garlic and peppercorn sauce over the top of the fillet.
  • When the steak is done, let it rest for 5 minutes before cutting it into 4cm medallions. Season with salt and pepper.

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