Find your recipes and restaurants here

Roast fillet with peppercorn crust

Recipe from: 6/22/2001 12:00:00 AM

Ingredients 5
Servings 4


  • 45
    mixed or ordinary black peppercorns
  • 800
    beef fillet
  • olive oil
  • 65
  • 15
    butter, chilled


Preheat oven to 220 ºC.
Partially crush peppercorns by placing them in a plastic bag or dishcloth and beating them with a wooden mallet or hammer. This is a great stress releaser, but don't get too carried away. The peppercorns should be cracked, not powdered! Set aside.
Tuck thin tail-end of fillet under beef and tie with string or secure with a toothpick.
Heat olive oil in a large pan until almost smoking.
Add beef and sear (brown) on all sides briefly.
Transfer meat to a platter and cover completely with peppercorns.
Place beef on the rack of a roasting pan.
Pour a bit of water into the roasting pan (about 1/4 full), to keep the meat moist and avoid any bits burning during cooking.
Roast fillet for 20 minutes (this will give you rare fillet) or until cooked to desired doneness (an extra 7-10 minutes will give you medium fillet).
Remove from oven, cover with foil (shiny-side-in) to keep warm.
The meat will need to 'rest' for at least 15 minutes before serving.
Meanwhile pour juices (including all the burnt, gooey bits) from the roasting pan into a pot and boil furiously to reduce the liquid by half.
Add brandy, bring to the boil.
Reduce heat and, just before serving, cut butter into small knobs and whisk into hot pan juices. Pour over meat and serve immediately.

Read more on: roast  |  beef

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.