Description
Rare and juicy pepper-crusted fillet is best served with roasted hungarian peppers.
Ingredients
6 Hungarian peppers, seeded and sliced
2/5 C (100 ml) olive oil
2 cloves garlic, finely chopped
salt and freshly milled black pepper, to taste
Pepper-crusted Fillet
4 thick pieces beef fillet
2 cloves garlic, halved
½ C (125 ml) olive oil
salt, to taste
½ C (125 ml) coarsely ground black pepper
juice of 1 lemon
Instructions
Preheat the oven to 200 °C.
Place the peppers on a baking tray and drizzle with 2 Tbsp (30 ml) of the oil. Roast until the peppers are blackened and soft. Remove and immediately place in a plastic bag to sweat. Remove the skin from the peppers and discard. Place the cleaned peppers in a shallow bowl and stir in the remaining oil and the garlic and season. Refrigerate until needed.
Pat the fillets dry, rub with the garlic and dunk into 2 Tbsp (30 ml) of the oil. Season with the salt. Pour the black pepper into a shallow plate and gently roll each piece of meat into the pepper until completely coated. Heat a griddle pan to hot and cook the fillets to your liking. Mix the remaining oil and lemon juice and drizzle over the fillets.
Serve the fillets hot with the roasted red peppers.
