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Wagyu Eye Fillet with Creamy Port & Pink Peppercorn Sauce

Wagyu Eye Fillet Steak
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  • This Wagyu eye fillet is elevated with a creamy port and pink peppercorn sauce — impressive on the plate, yet simple enough to enjoy without fuss.

Ingredients

Wagyu Eye Fillet Steak

  • 2×150 g First Light Farm Wagyu fillet steak

Creamy Port & Pink Peppercorn Sauce
    • 25g butter
    • 1 small shallot, finely chopped
    • 1 clove garlic, minced
    • 1/4 cup port
    • 1/2 cup beef stock
    • 1/4 cup heavy cream
    • 1 tsp tomato paste
    • 1-2 tbsp pink peppercorns
    • 1 tsp Dijon mustard

Cooking Method

  1. Remove the steaks from the fridge 30-45 minutes before cooking, to bring it to room temperature.
  2. Lightly crush the pink peppercorns in a mortar or with the back of a spoon. Set aside.
  3. Melt butter in a pan over medium heat. Add shallots and cook for 2-3 minutes until soft. Add the garlic and cook for 30 seconds.
  4. Add the port to deglaze. Let it simmer until reduced by half, about 4-5 minutes.
  5. Stir in the beef stock and tomato paste. Simmer for another 4-5 minutes, until slightly thickened.
  6. Reduce heat to low. Stir in the cream, Dijon mustard, and crushed pink peppercorns. Simmer gently for 2-3 minutes until the sauce thickens slightly and turns a reddish color.
  7. Adjust the seasoning to taste and keep warm while you cook the steaks.
  8. When ready to cook the steaks, pat them completely dry with paper towels. Use a little oil to coat the steaks just before cooking, and season well with salt.
  9. Set a skillet or frying pan over high heat, until very hot. Add the steaks and cook for 1-1 ½ minutes on each side, or until the internal temperature reaches 55°C for medium-rare.
  10. Rest for 5 minutes.
  11. Slice the steaks and pour over the warm sauce. Enjoy immediately.