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Peppered Steak and Peaches

Serves 6


  • 1 x 1 kg whole beef fillet (white roast)
  • 1 x 425g can sliced peaches, drained, juice reserved
  • 1 tablespoon Australian butter
  • 1 tablespoon green peppercorns
  • 2 tablespoons flour
  • 1/2 cup Australian light sour cream
Download Recipe (PDF)


  1. Make a pocket in the beef and fill with peaches. Bake at 180C for 50-60 minutes until cooked. Remove meat to a serving tray, keep warm. Melt the butter with meat juices and cook peppercorns for 2 minutes. Add flour and cook for 1 minute. Add peach juice and stir until smooth and thickened. Stir in sour cream. Cut beef into 6 steaks and serve with sauce poured over. Accompany with parsley, potato, tomato and beans.


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