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Filet Steak in Cream Sauce

This recipe is made with thick, 7 oz filet steaks that are cooked in a cast iron skillet, then served with a cream sauce. This recipe is inspired by Eswatini’s national dish, but can be enjoyed anywhere!
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Course: Main Course
Cuisine: african, north american, Swazi
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 2 servings


  • Cast Iron Skillet
  • Sauce Pan
  • Tongs


  • 1 stalk of rosemary, fresh
  • ¾ cup red wine
  • Salt and pepper
  • 2 7 oz filet steaks
  • 2 tbsp butter, divided
  • 1 onion, chopped
  • 10 allspice berries, whole
  • 1 cup white wine
  • ½ cup heavy whipping cream


  • Use your fingers to pull the leaves of rosemary off of the stem. In a medium-sized bowl, add red wine, rosemary leaves, and salt. Add the filets. Cover the bowl with aluminum foil and put it in the fridge for about an hour, or overnight.
  • Add 1 tbsp butter into a saucepan over medium heat. Once the butter has melted, add the chopped onion and saute until completely cooked. Add the whole allspice and stir.
  • Add the white wine and heavy whipping cream into the saucepan and stir again. Bring to a simmer over medium heat and allow to cook for about 10 minutes until it has reduced in half. Set aside.
  • Preheat the oven to 400 degrees. Take the steaks out of the fridge.
  • In a cast iron skillet, put 1 tbsp of butter. Put the cast iron skillet on very high heat and heat until the butter is almost smoking (but do not burn it).
  • Once the cast iron is heated up enough, put the steaks in the pan and sear for about 2 minutes until a crust forms on the outside of the steak. Use tongs to turn them over and sear for 2 minutes on the other side. This will get kind of smokey.
  • Once you have seared both sides, put the cast iron skillet directly in the preheated oven (using oven mitts if necessary). Cook for 4 minutes for rare, 5-6 minutes for medium rare, 6-7 minutes for medium, and 8-9 minutes for medium well.
  • Remove the steaks from the oven and transfer to a plate. Lightly cover them with tin foil and allow them to sit for 5 minutes before serving.
  • Transfer to individual plates and pour cream sauce over the top. Enjoy!


Recipe adapted from NationalFoods.Org. For educational or personal use only. 
    1. Steak: I used 7 oz beef filets. 
    2. Wine: You will need both red wine and white wine. I’m not a huge drinker, so I had to buy bottles for this, meaning that I bought the cheapest bottles at the grocery store (sue me, I know!). However, our dish still tasted delicious. Make sure to buy a drinking wine but don’t stress too much about finding the right one. 
    3. Onion: I used a small, sweet onion.
    4. Heavy Whipping Cream: Heavy whipping cream is a type of cream that is about 36-40% fat. You can find it in the dairy aisle of your grocery store.
    5. Herbs & Seasoning: Fresh rosemary, fresh allspice berries (you can also use ¼ tsp ground allspice if necessary)
    6. Saucepan: I love my Cuisinart nonstick pots & pans set that comes with a small and a medium sized saucepan! I used the small size. 
    7. Cast Iron Skillet: I used a 10-inch because that Is what I had on hand, but I could probably have used a smaller cast iron skillet. This skillet on Amazon is preseasoned. If your skillet is not pre seasoned, follow these instructions on how to take care of your skillet.
    8. Traditionally in Eswatini, this recipe is made with Karoo Ostrich steak, not beef steak. Unfortunately, try as I might, I wasn’t able to find Ostrich steak in time (it was sold out everywhere!). If you want to try making this steak with Ostrich, this is the best place online I would look to find it. 
    9. I also substituted rosemary in for Juniper Berries. If you want to use Juniper berries, you can find them here 
    10. Do not use cooking wines. Instead, just use the wine that you would drink. 
    11. If you have sensitive smoke alarms, open some windows before searing your steak. Though you aren’t (or shouldn’t be) burning the steaks, the process does get a little smokey.
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