Pepper-Crusted Beef Fillet with Pea Purée

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This is by far the best way to prepare beef fillet! Although it isn’t my favourite cut of meat as it needs so much seasoning, the pepper crust makes it extremely tasty, you have to cook the fillet medium-rare to have a melt in your mouth experience.


INGREDIENTS

4 X 150g beef fillet, room temperature
4-5 tbsp freshly ground black pepper
2 tbsp coarse sea salt
Olive oil
2 large sweet potatoes, sliced
2 sprigs, fresh rosemary
1 packet vine tomatoes
1 tbsp balsamic vinegar
1 globe garlic

For the pea purée:

For the pea purée :

2 cups of frozen peas
1/2 a cup of grated Parmesan
1/2 cup extra virgin olive oil
1/2 tsp sea salt
1/2 tsp ground black pepper


METHOD
Serves 4
Preparation 15 minutes
Cooking time 1 hour


Preheat the oven to 180°C. 

Cut the sweet potato, place on an oven tray, drizzle over some olive oil and a large pinch of salt. Boil the kettle and pour boiling water over the garlic. Place the garlic in tinfoil with a splash of olive oil. Cook the garlic and potatoes in the oven for 45 minutes, or until golden.

Place the pepper and salt in a pestle and mortar and bash until the salt and pepper are combined. Pour the salt and pepper mix onto a chopping board and push the fillets until they are evenly coated and a nice crust has formed. Set aside.

To make the pea purée :

Add the frozen peas to boiling water and boil for 3 minutes. In a food blender combine the thawed peas, salt, pepper and blitz. While the machine is running, add the olive oil in a steady drizzle until completely smooth. Then transfer the puree to a bowl and fold in the grated Parmesan. Taste to adjust the flavour, add salt if necessary.

Once the potatoes have been roasting for 35 minutes. Place the vine tomatoes on a tray drizzle with olive oil, balsamic vinegar, salt and pepper and roast for 10 minutes. Keep a close eye on them, you don’t want them to over cook. Chuck the rosemary onto the potatoes, and give them a good shake.

Turn on your gas braai/BBQ or place a griddle pan on high heat. Once the braai has reached 200°C or the pan is piping hot, drizzle olive oil over the fillets and cook for 4 minutes on one side and 2 minutes on the other for medium-rare. Rest for 3 minutes. Slice the steaks and drizzle with some olive oil.

Once the garlic has been roasted, squeeze out  and spread over the potatoes.

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11 thoughts on “Pepper-Crusted Beef Fillet with Pea Purée

  1. Oh wow – this sounds absolutely delish – and quite easy. Definitely going to give this a whirl. Thanks Natalie.

  2. Next recipe I am going to try..

    Warm Regards, Anthea

    From: Young and Hungry <comment-reply@wordpress.com> Reply-To: Young and Hungry <comment+7wtd-2cggkqe1qqz0_8ys42@comment.wordpress.com> Date: Thursday 21 May 2015 at 11:25 AM To: Anthea Gould <Anthea@spacemail.co.za> Subject: [New post] Pepper-Crusted Beef Fillet with Pea Purée

    Natalie Katz posted: ” This is by far the best way to prepare beef fillet! Although it isn’t my favourite cut of meat as it needs so much seasoning, the pepper crust makes it extremely tasty, you have to cook the fillet medium-rare to have a melt in your mouth experience. “

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