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Fillet with Peppercorn Sauce Recipe

Fillet with Peppercorn Sauce

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (21)

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Average Rating:

Total Reviews: 21

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  • on April 27, 2013

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    When making a new recipe, I find that reading a lot of the reviews is very helpful to determine how to get even better results. I used Cognac and let it boil down while stirring for at least 5 minutes as a few recommended. I used Costco's "Better Than Bouillon" in a jar which is way better than broth or bouillon cubes by far and it does not add more liquid to the sauce since it is sort of a paste. I agree it makes a LOT of sauce. I only made half the amount of sauce because I had half the amount of steaks but still had quite a bit of sauce left over. Everyone loved it!!! I will definitely make this again but will flame the Cognac as someone recommended. Terrific rich flavor and steaks were so tender!

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  • on April 04, 2013

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    I'm sorry, Ree, but this sauce was terrible. We tried to give it a chance by dipping a piece of steak thinking it would be better, but it wasn't. I even decreased the amount of brandy. This one is not a winner.

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  • on March 24, 2013

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    The sauce was terrible!!! I thought there was an error with 1 cup brandy! The sauce was so strong of a liquor taste. I can't believe all the good reviews. Maybe its me but I threw it right out.

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  • on March 18, 2013

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    Horrible no flavor don't waste good brandy and the other ingredients on this one. Normally her recipes are awesome, but not this one.

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  • on March 03, 2013

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    Ree Drummonds' cooking is out of this world. Mostly everything she makes comes out excellent when I even make them. Cooking is my passion and I love everything about cooking. What makes her cooking special is that it is easy to follow and GOOD!

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  • on November 18, 2012

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    I saw a repeat of this show a couple weeks ago and made the sauce for my mom and dad. It was such a hit that for their 50th wedding anniversary next weekend we are making this again. I used bourbon because that's what I had and I did let it cook down a bit. The sauce was amazing with the rib eye steaks we grilled. We are also making the Caesar sald Ree made.

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  • on November 10, 2012

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    I have made a sauce like this several times. One thing I would suggest is this; let the alcohol reduce. Ree only cooks it 45 seconds before adding cream. It makes the sauce more runny and taste like alcohol. I use cognac and flame it then cook it down quite a bit. It becomes almost nutty in flavor. My family loves it!

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  • on May 27, 2012

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    We don't normally put a sauce on our steaks, but this one was an exception. This the second time I'm making this recipe. I made it after the show was aired with Venison steaks. I also used whiskey instead of brandy because that was what was in the house. I used beef broth instead of the beef bouillon. I love your recipes and the show. Hope to see more of you and your family.

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  • on May 14, 2012

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    2012 Mother's Day HIT!!!! Wow, this was my FIRST sauce for steaks. It was so GOOD, I am definately going to make it again and spread the receipe. It could also be a GOOD dressing for a salad. So good. Yummie..I added just a lil more Dijon to mellow the brandy out a little.

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  • on May 01, 2012

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    Pioneer Woman...You are simply the best. Including the peppercorn and filet recipe, your recipes are Easy and DELICIOUS. Thank you. You are a blessing to the viewers sick and tired of pasta 24/7. Enjoy!

    Good luck special Lady. You, your husband and children are a pleasure to watch.

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