My favorite thing to make when i’m hosting a dinner. It’s such an easy dish, super presentable and everyone loves it. Make sure you get a good, lean cut of meat. You do not want your guests chewing on a grainy piece at dinner time.
Serve it with mashed potatoes, baked potatoes on the side or french fries.
The sauce is a very basic yet delicious pepper sauce, you can serve it with the sauce of your choice but i feel everyone loves this one every time.
Ingredients
Method
- Pat dry your fillet really well until no liquid is soaked into the kitchen towel
- Rub the fillet with salt and pepper and then coat with the 1 tbsp olive oil, make sure to massage the seasoning and the oil into the meat really well
- Don't cook it before you want to serve it. 30 minutes before serving, preheat your oven to 180C
- Heat a griddle on the stove, or a pan, really well until smoking hot
- Place the fillet onto the griddle and leave it untouched for 5-8 minutes until the fillet forms a brownish crust
- Flip the fillet and do the same on the other side, this ensures the juices remain inside the meat while cooking in the oven
- After searing it, place it in an oven proof pan (if your griddle is not already oven proof) and cook it for 10-12 mins if you want it rare
- Cook it for 15-20 if you want it medium rare
- If you have an oven thermometer place it in the middle of the cut, if it reads 75C then it's rare
- Remove the meat and place on a chopping board, cover with aluminum foil and let it rest for 10 minutes so that when you cut into it the juices don't go out
- 10 minutes later slice into it and serve with some salt and freshly ground black pepper. Garnish with fresh rosemary if desired
Pepper Sauce
- In a sauce pan, place the mustard, soya, Worcester, peppercorns, and stock
- On medium heat, stir them until they start to bubble up
- Turn the heat down and put the cream, let it simmer for a couple of minutes and turn the heat off
- This sauce can be prepared a couple of hours ahead and then reheated
