Recipe courtesy of David Rosengarten

Poached Fillet of Beef with White Peppercorn Sauce

Save Recipe
  • Level: Easy
  • Yield: 4 servings.
Share This Recipe


For the beef:

1 1 3/4 pound fillet of beef, cut from the tournedos section

1 teaspoon freshly ground black pepper

1 teaspoon salt

For the poaching liquid:

10 cups dark beef stock

1 1/2 pounds leeks, washed, white and light green parts cut in coarse chunks

1/2 pound carrots, peeled and cut in coarse chunks

1 pound onions, peeled and cut in coarse chunks

1/2 pound white turnips, peeled and cut in coarse chunks

1 tablespoon whole black peppercorns

1/4 cup brandy

1/8 teaspoon ground clove

For the white peppercorn sauce:

1 1/2 cups dry white wine

1/2 cup coarsely chopped shallots

1 tablespoon white peppercorns

2/3 cup creme fraiche

1 egg yolk

1/8 teaspoon freshly grated nutmeg

For the white peppercorn garnish:

1/2 teaspoon white peppercorns, crushed coarsely with a heavy cleaver


  1. The idea is to get an even cylinder of beef fillet, about 12 inches long and 2 to 3 inches in diameter. Trim the fillet of all fat and sinew, then tie it with a string to keep a round shape. Coat the fillet with freshly ground pepper and salt and refrigerate it for 3 to 4 hours.
  2. Bring to boil in an oval dutch oven: dark beef stock, leeks, carrots, onions, white turnips whole black peppercorns, brandy and ground clove. Simmer gently for 2 hours. Add beef. Cook for about 20 minutes, or until beef is very rare. Remove from liquid, discard any vegetables and let stand for 5 minutes.
  3. While beef is poaching, prepare the sauce. Reduce to about 4 teaspoons: dry white wine, chopped shallots, and whole black peppercorns.
  4. Place in another saucepan: creme fraiche and egg yolk. Whisk together, then slowly whisk in the strained reduction liquid. Cook over gentle heat, stirring until egg yolk thickens the sauce slightly. Add grated nutmeg. Season, to taste.