Creamy Peppercorn Scotch Fillet by Simon Gault

Method:

Prepare the steak

Remove the Scotch fillet from the fridge 1 to 2 hours before cooking, allowing it to come closer to room temperature. This helps the steak cook more evenly.

Place the whole black peppercorns into a mortar and pestle and crush them coarsely. You want small pieces of pepper rather than a fine powder.

Pat the steak completely dry with paper towels.

Just before cooking, sprinkle Murray River Salt Flakes generously over your chopping board and press both sides of the steak into the salt.

Press half of the crushed peppercorns firmly onto both sides of the steak, creating an even coating.

Cook the steak

Before you get started, check out Simon's top tips for cooking the perfect steak - you'll find everything you need to know right here.

Heat a cast iron pan over medium-high heat until very hot.

Add the olive oil and swirl to coat the base of the pan. Add the crushed garlic cloves and the thyme or rosemary.

Carefully lay the steak into the pan, placing it down away from you. Cook without moving it for 1 minute. Turn the steak using tongs and cook the second side for 1 minute.

Reduce the heat to medium. The pan has already done its job of building the crust. Lowering the heat now allows the steak to cook more evenly without the outside becoming too dark before the centre reaches the correct temperature.

Continue cooking, turning the steak every minute and checking the internal temperature with a digital meat thermometer, until it reaches approximately 6°C below your desired finished temperature.

Turning the steak every minute helps it cook more evenly from edge to centre while still developing a deep, caramelised crust. Each time you turn it, the steak is also making contact with a fresh part of the pan, helping develop an even crust.

Transfer the steak to a wire rack set over a plate or tray and rest for 8 to 10 minutes.

The steak will continue cooking as it rests, bringing it up to the target temperature while allowing the juices to redistribute through the meat.

Make the creamy peppercorn sauce

Remove the garlic and herbs from the pan.

Pour away any excess oil or rendered fat, leaving approximately 1 teaspoon behind, along with all the caramelised bits (fond) on the base of the pan.

Return the pan to medium heat.

Add 1 tablespoon of the butter, followed by the finely diced shallot. Cook gently for about 2 minutes, stirring regularly, until softened but not coloured.

Add the cognac or brandy. If you're confident doing so, carefully flambé the alcohol. Otherwise, allow it to simmer until reduced by approximately half.

Add the Gault's Beef Stock and simmer for 2 minutes.

Stir in the Dijon mustard and the remaining crushed peppercorns.

Add the cream and bring to a gentle simmer. Cook until the sauce lightly coats the back of a spoon.

Pour any resting juices collected beneath the steak into the sauce.

Remove the pan from the heat and whisk in the remaining tablespoon of cold butter, straight from the fridge, until the sauce becomes glossy and silky.

Taste and season with Murray River Salt Flakes if required.

To serve

Serve the Scotch fillet whole or sliced across the grain.

Spoon the sauce generously over the steak and serve with crisp fries, creamy mashed potato, buttered green beans or a simple green salad.