Beef In Peppercorn Sauce by Chef China Cojuanco


  • 500g beef tenderloin/sirloin, cut into strips
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 cups Marsala {or red wine, if you don’t have Marsala}
  • 1 small can of CARNATION EVAP
  • 1 cup chicken stock {or ½ chicken broth cube dissolved in 1 cup water}
  • 1 tsp mustard
  • 2030 peppercorns
  • salt and pepper
  • Cornstarch Slurry: 1 tbsp cornstarch dissolved in 3 tbsp water
  • parsley for garnish


  1. Season beef with salt and pepper. Heat butter & olive oil in a wok or a non-stick skillet.
  2. Add beef fillets and cook until no more red spots visible,that’s around 4 minutes on each side
  3. Remove from pan and set aside.
  4. In the same pan, with all the drippings, pour in Marsala and simmer until you can’t smell alcohol anymore.
  5. Pour in chicken stock and add peppercorn.Simmer until liquid is reduced
  6. Stir in Carnation Evap and mustard.
  7. If the sauce is not thick enough, add a little of our cornstarch slurry to thicken the sauce.
  8. Bring to a boil and then add our beef fillets. Make sure beef is well-coated with sauce.
  9. Garnish with a sprig of parsley and serve warm