Filet de bœuf au poivre vert is a classic French dish featuring a tender beef fillet served with a creamy green peppercorn sauce. Known for its richness and depth of flavour, this dish is a luxurious option often found in fine dining settings.
The beef fillet, a prime cut known for its tenderness and mild flavour, is typically seared in a hot pan or grilled to the desired doneness, usually rare to medium-rare, to keep the meat juicy and flavorful. The outer crust is usually caramelized, while the inside remains tender and soft.
The star of the dish is the sauce au poivre vert (green peppercorn sauce), made by deglazing the pan with cognac or brandy to capture the beef’s flavours. The sauce is then reduced with a mixture of cream and green peppercorns, which provide a subtle heat and floral aroma. The green peppercorns are less spicy than black pepper, offering a more delicate flavour that pairs beautifully with the rich beef and creamy sauce.
This dish is often accompanied by sides like roasted potatoes, sautéed vegetables, or a buttery purée, and sometimes finished with a light drizzle of the green peppercorn sauce over the meat for extra flavour.