The spicy, crisp coating on this fillet gives a wonderful texture, and a flavour that is supremely satisfying. Iâ€™d suggest serving with some Roasted Vegetables such as Parsnips, Beetroot and Sweet Potatoes.
For Medium-Rare, cook for twenty to twenty five minutes â€“ possibly the best way to have this dish. Increase by five minutes for Medium, then another five minutes for Medium to well done.
To serve 6
4tbsp Szechuan or Mixed Peppercorns,
4tsp Caster Sugar
4tbsp Wholegrain Mustard
1kg Beef Fillet
3tbsp Extra Virgin Olive Oil
1.Â Â Â Â Â Â Heat the oven to 220 C/ Gas Mark 7.
2.Â Â Â Â Â Â Finely grind the Peppercorns, and mix in with the Caster Sugar. Sprinkle this mixture evenly over a chopping board.
3.Â Â Â Â Â Â Evenly coat the Beef Fillet with the Mustard, before rolling in the Caster Sugar and Peppercorn mix, making sure you havenâ€™t missed any patches, and that itâ€™s evenly coated â€“ or you might get a VERY hot mouthful!
4.Â Â Â Â Â Â Heat a large, non-stick frying pan until very hot
5.Â Â Â Â Â Â Add the fillet of beef and sear until the meat is golden brown all over â€“ it should take around three minutes.
6.Â Â Â Â Â Â Place the Beef into an oven-proof dish, and cook in the oven for twenty to twenty five minutes.
7.Â Â Â Â Â Â Remove the Beef Fillet from the oven, and allow to rest for about ten minutes
8.Â Â Â Â Â Â Using a very sharp carving knife, slice into thin slices, and arrange on a large plate, before drizzling over with oil.
Photo Courtesy of: Avlxyz