2 tbsp butter

½ cup balsamic vinegar

1/4 cup red wine

½ cup beef broth


3 tbsp whole peppercorn

1 tbsp cooking oil

4 pieces Fillet Mignon (at least 3cm thick)

2 tsp (10ml) NON-CONCENTRATED* or ½ tsp (2.5ml) CONCENTRATED Smoked Flavours Hickory, Mesquite OR Hickory & Oak liquid smoke

*Our new less concentrated formulation, ideal for home cooking.


Preheat oven to 200C.

Heat a saucepan with the butter, balsamic vinegar over medium heat. When the balsamic begins to bubble, turn the heat down to medium-low and cook for 3 minutes to reduce to half.

Add in the red wine, beef broth and the liquid smoke and let simmer for 5-8 minutes until reduces to a sauce thick enough to coat back of spoon. Taste and season with salt.

Place the peppercorns in a baking sheet. Use a heavy bottomed skillet to gently crush the peppercorns by pressing the bottom of the skillet on top of the peppercorns using a rocking motion.

Rub each fillet lightly with the cooking oil and season with salt on both sides and then press the fillet onto the peppercorns on both sides.

Heat large oven-proof skilling on high heat. When very hot, add the fillet, searing both sides for 1 minute each.

Remove the fillet from the heat and onto the baking sheet (it’s okay if there’s still peppercorn on the baking sheet).

Place into oven for 4-7 minutes, depending on your desired doneness and thickness of fillet.

For 2.5cm fillet: 4 minutes and then check temperature with meat thermometer. For every 0.5cm more, add 1 minute.
Rare: 52C
Medium-Rare: 57C
Medium: 63C
Medium WELL: 66C

Let rest for 3 minutes before serving with the Balsamic Sauce.


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