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Fillet Mignon or Rump–Prime Cut Perfection

Serves 4


Fillet Mignon or Rump–Prime Cut Perfection



Fillet Mignon or Rump–Prime Cut:

  • 2 Tbsp avocado oil
  • 4 Tbsp butter
  • 4 x 300g beef fillet or rump steaks, 2 inches thick
  • Freshly ground black pepper and white pepper
  • 1 Tbsp rosemary & garlic

Peppercorn sauce:

  • ¼ Cup brandy
  • ½ Cup beef stock
  • 1/3 Cup cream
  • 1-2 Tsp ground whole black peppercorns
  • Salt to taste, bit of garlic

Soy butter sauce:

  • 2 Tbsp butter
  • ¼ Cup heavy cream
  • ¼ Cup beef stock
  • 2 Tbsp soy sauce
  • 1 Tbsp tzatziki sauce, some maggi sauce
  • 3 Tbsp sherry

Red Wine Jus:

  • 50g of butter
  • 2 shallots/red onions, finely chopped
  • 3 cloves of garlic crushed
  • 250 ml of red wine
  • 250 ml of chicken stock
  • Sprig of rosemary
  • Salt and pepper to taste

Bacon rose potatoes:

  • 500g bacon sliced thin long
  • 5 potatoes small
  • Olive oil
  • Potato spice, chip spice
  • Mixed herbs, bacon onion potato bake sauce


  • Sweet corn
  • Cauliflower (grated cheddar cheeseover)
  • Peas
  • salt
  • water
  • butter
  • vege spice


  1. Use cast iron or similar pan, hot preheated, oil almost smoking. 4min one side then 3.5 minutes other side for medium/rate, less for medium rate. Temp of steak to be 130 degrees for medium rare, 140 for medium and150 for medium well (must be very seared though).
  2. Season steak with salt and black / white pepper 1hour before, refrigerate, pat dry, then sear. Heat plates in oven.
  3. Use avocado oil for higher smoking point.
  4. Start with oil, finish lightly with butter, baste after flipping, bit of garlic optional.
  5. Finish in hot oven for 5 min.
  6. Rest steaks for 5 min before slicing, if time allows.


Peppercorn Sauce: In pan, heat the brandy over medium heat. When the brandy has reduced a bit, stir in the beef stock and cream. Add the peppercorns and bring to a gentle simmer, stirring occasionally, until thickened to your liking. Season with salt to taste. Could add a little bone broth

Soy Butter Sauce: Melt the butter. Stir in the cream, beef stock, soy sauce, tzatziki, sherry and maggi sauces. Bring to a gentle simmer, stirring occasionally, until thickened to your liking, could add a little bone broth.

Red Wine Jus: Melt butter in a frying pan on a low to medium heat. Add shallots/ red onions and cook until soft. Add garlic, cook for another minute ortwo.4.Add wine and bring to a slight boil. Lower the heat and simmer for 5 minutes. Add chicken stock, bring to a slight boil again. Reduce heat then simmer for 10 minutes until the sauce thickens to your chosen consistency, usually about 10 to 15 minutes. Add salt and pepper to taste, remove the sprig of rosemary. Drizzle over steaks when serving. Slice potatoes very thinly, coat in oil, mixed herbs and potato. Add other chip seasoning. Mix bacon and onion flavour  potato make made with 300ml milk. Place bacon layers overlapped. Place spiced potatoes on bacon. Let potato stick out. Roll back, place in oiled baking holders, pour potato bake sauce, and bake for 50min, check not too dry, at 180 degrees, lower rack. Boil or microwave vegetables in salted water until soft but not too soft, then add butter and vege spice.

Fillet Mignon or Rump – Prime Cut Perfection