|2 x 250 g||beef fillet — New York Cut|
|black peppercorns — or mixed pepper corns|
|30 ml||olive oil|
|30 ml||canola oil — for grilling|
|500 ml||fresh cream|
|1 tsp||Dijon mustard|
Pre-heat the oven to 180ºc
Coat the filet in olive oil and roll liberally in freshly cracked black pepper, allow to rest for 30
Heat the pan with the canola oil on high heat until smoking hot
Just before cooking, season the fillets liberally with salt
Grill each side of the fillet for about 3.5 min or until a good dark crust is achieved
Add the brandy and allow to flame. Remove the meat to an oven proof dish when the flames
Pop the meat into the oven and finish cooking for 10 min.
Pour the cream into the pan and simmer on medium low heat until thick
Test for seasoning, then add the Dijon mustard and serve up on heated plates with a side of your choice.
Blanched tender stem broccoli with charred peppers and sweet rosa tomatoes.
This recipe can be successfully used for other beef cuts such a rump, sirloin or even ox liver (adapt grilling time accordingly) Also great for venison, pork and ostrich.
Reprinted with permission from Derick van Biljon, the Foodie SA, follow along on Instagram for more.
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