What’s better than a classic Pepper Steak and a fine red wine such as Playia Cuvée Spéciale to have it with? This cosmopolitan blend of three varieties, Shiraz, Cabernet Sauvignon and Merlot, is an ideal fit for the fine beef fillet. The wine’s fruit and spices aromas and the freshly baked fillet’s aromas are a match!


  • 500 gr. beef fillet
  • salt
  • 2 tbsps black pepper corns
  • 2 tbsps pink pepper corns
  • 2 tbsps green pepper corns
  • 1 tbsp. coriander seeds
  • 4 tbsps olive oil
  • 1 onion, diced
  • 1 garlic clove, thinly sliced
  • 100 ml cognac
  • 1 chicken stock cube
  • 120 ml fresh cream
  • 300 gr. boiled potatoes


  1. Preheat the oven to 160oC.
  2. Cut the beef fillet in half.
  3. Put the pepper corns and coriander seeds in a mortar and beat until broken.
  4. Salt the fillets and cover them with the pepper mixture.
  5. Heat 3 tablespoons olive oil a non-stick pan.
  6. Put the fillets in the pan and let them cook for about 2 minutes.
  7. Remove the fillets from the pan and put them the oven for 8 minutes.
  8. Add 1 tablespoon olive oil in the same pan and sauté the onion and the garlic.
  9. Add the brandy and let evaporate for 2-3 minutes.
  10. Add the chicken stock cube, the fresh cream and stir until the cube dissolves.
  11. Move the fillets back to the pan with the sauce, lower to medium to low heat and cook for another 4-5 minutes.
  12. Put the potatoes in a non-stick pan with a little oil and press them until they get a nice golden colour.
  13. Serve the fillet with the potatoes alongside a glass of Playia Cuvée Spéciale by Oenou Yi – Ktima Vassiliades!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.