Peppercorn Sauce on Fillet of Beef

Ingredients for 10 portions

  • 500 g QimiQ Sauce Base
  • 140 g Onions, finely chopped
  • 80 g Butter
  • 20 g Granulated sugar
  • 125 ml Red wine
  • 125 ml Port, red
  • Lemon peel, from 1/2 lemon
  • 10 ml Balsamic vinegar
  • 340 ml Beef stock
  • 4 cl Brandy
  • Green pepper corns
  • Red pepper corns
  • 10 pcs Beef fillet medallions, 160 g each
  • Salt and pepper
  • Vegetable oil


  1. Sauté the onion in the butter. Add the sugar and caramelize.
  2. Douse with the red wine and port. Add the lemon zest and simmer gently until reduced.
  3. Add the QimiQ Sauce Base, beef stock and brandy. Season to taste and add the pepper corns.
  4. Season the beef fillet medallions and fry on both sides in hot oil. Serve with the peppercorn sauce.

QimiQ Sauce Base advantages

  • Full taste with less fat content
  • Smooth and creamy consistency in seconds
  • Problem-free reheating possible