Name: Filet au Poivre
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 x 250 g beef fillet New York Cut; black peppercorns or mixed pepper corns; Maldon salt; 30 ml olive oil; 30 ml canola oil for grilling; Double shot brandy; 500 ml fresh cream; 1 tsp Dijon mustard

Recipe Disclaimer

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Ingredients (8)

2 x 250 g	beef fillet — New York Cut
	black peppercorns — or mixed pepper corns
	Maldon salt
30 ml	olive oil
30 ml	canola oil — for grilling
Double shot	brandy
500 ml	fresh cream
1 tsp	Dijon mustard

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Method:

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
min.

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
die out.

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.

Serving suggestion

Blanched tender stem broccoli with charred peppers and sweet rosa tomatoes.

Tip

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.