Sous-vide Fillet Steak with Peppercorn Sauce, Dauphinoise Potatoes and Green Beans
Sous-vide fillet steak with peppercorn sauce, dauphinoise potatoes and green beans is an elegant French-style main course. The TM7's sous-vide function cooks the beef fillet at precise low temperature for steakhouse tenderness, while the peppercorn sauce is emulsified to a silky consistency. Creamy layered potatoes and tender green beans complete this restaurant-quality plate.
About this recipe
Sous-vide fillet steak with peppercorn sauce, dauphinoise potatoes and green beans is the ultimate Thermomix TM7 recipe when you want restaurant technique at home. Searching for an impressive dinner party recipe or a luxurious weekend meal, you will find that this all-in-one kitchen machine handles every element with precision. The sous-vide function cooks the beef fillet slowly at an exact low temperature, giving an even pink centre and remarkable juiciness that pan-cooking alone cannot match. Meanwhile, the mixing bowl gently heats cream, garlic and layered potatoes into a meltingly tender dauphinoise, and the emulsifying power turns stock, butter and crushed mixed peppercorns into a glossy sauce that never splits. Even the green beans benefit from gentle steaming, staying bright and crisp. Whether you are planning a romantic dinner for two or a festive family feast, this French bistro classic delivers steakhouse quality with minimal hands-on effort.
Preparation tips
- Pat the beef fillet steaks completely dry and season generously before vacuum sealing, as any surface moisture prevents a good golden sear in the pan afterwards. Crush the mixed peppercorns coarsely so they release aroma without overwhelming the sauce.
- Slice the potatoes very thinly and evenly, ideally with a mandoline, so the dauphinoise layers cook uniformly and hold their shape. Rub the dish with a cut garlic clove before layering for authentic French bistro depth of flavour.
- For a milder peppercorn sauce, remove some of the crushed peppercorns after toasting, or replace half with green peppercorns in brine. Serve the green beans tossed in a little olive oil and flaked salt straight before plating.
Recipe variations
- Lactose-free version: replace the cream in the dauphinoise potatoes and the butter in the peppercorn sauce with plant-based alternatives such as oat cream and vegan butter, keeping the same silky texture and rich coating on the fillet steak.
- Festive variation: swap the green beans for tender asparagus in spring or roasted chestnuts at Christmas, and finish the peppercorn sauce with a splash of cognac for a celebratory French bistro touch.
Thermomix TM7 Benefits
- Precise sous-vide heating cooks the beef fillet evenly from edge to edge for steakhouse juiciness every time. [Precision Control]
- Integrated weighing lets you portion the potatoes and cream for the dauphinoise directly in the bowl to the gram. [Built-in Scale]
- The TM7 grinds the mixed peppercorns uniformly coarse, releasing bold aroma into the sauce without uneven bites. [Multi-Function]
- Gentle steaming keeps the green beans vivid and crisp while the steak rests, preserving colour and bite. [Multi-Function]
- Emulsifying power whips cream and butter into the peppercorn sauce, creating a glossy finish that never separates. [Multi-Function]
Ingredients
- mixed peppercorns
- olive oil
- shallots
- brandy
- water
- chicken stock paste, homemade
- fine sea salt
- ground black pepper
- green beans
- potatoes