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Beef fillet, potato and carrot fondant served with pea purée and peppercorn sauce

With the country still being on level 1 lockdown and the joint effort to promote social distancing throughout the country and globally, all our favourite spots are only taking a few patrons

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By Arthur Mukhari  | March 25, 2021 | Recipes

But there is hope because Athi the Chef has shared his Beef fillet, potato and carrot fondant served with pea purée and peppercorn sauce that you can make easily at home.

Potato and carrot fondant recipe:

2 potatoes

2 carrots

600ml veg/beef stock

200g butter

Salt and pepper to taste


In a pan add 300ml of the stock, 100g of butter and put your prepared potato cut in round equal sizes to ensure they all cook evenly same. Let this cook until the potatoes are cooked through and the stock has reduced for about 25 minutes. Once all the stock has reduced you should be left with butter which will help give the potato a nice shiny golden colour, season with salt and pepper. In a separate pan do the same with the carrots.

Pea purée:

100g onion

250g peas

150ml cream

100ml milk

40ml oil

Salt and pepper to taste


Sauté onions in a saucepan with the oil, once translucent add the peas together with the cream and milk then you season to taste. Cook for further 15 minutes until the peas are well cooked ready to blend and purée. Remove from the pan and blend until a smooth purée.

Peppercorn sauce:

250ml béchamel sauce

80g onion

10g black peppercorn

5g thyme

30ml oil

Salt to taste


Sauté the onion, peppercorn, thyme until the onion is translucent. Add the bechamel sauce and mix well. When the sauce is combined remove it from the stove and blend to make a smooth sauce.

Beef fillet:

250g Rolled fillet

40ml Olive oil

20g butter

Salt and pepper to taste


Pan sear the fillet in olive and butter on all sides while seasoning with salt and pepper. Cook for a further 10 minutes then remove and let it rest on a rack for about 4 minutes. Cut in preferred size and serve. See serving suggestion on the image.