Beef Fillet with Pepper Crust
Beef fillet with pepper crust is a recipe featuring fresh ingredients from the beef category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 tbsp mixed peppercorns
- 600 g beef fillet
- Salt
- 4 tbsp olive oil
- 200 ml balsamic vinegar
- 1 tbsp sugar
- 200 ml vegetable stock
- 100 g Arugula
- 100 g radishes
Instructions
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1.
Crush all peppercorns coarsely in a mortar and place them in a shallow bowl. Season the beef fillet with salt and press only its rounded top into the pepper mixture. Heat oil in a pan, sear the fillet on medium heat for 2 minutes around the edges. Roast the fillet in a preheated oven on the second rack from below at 200 °C (gas 3, convection not recommended) for 22–24 minutes. Remove the fillet, wrap it in foil and let rest for 5–10 minutes.
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2.
Cook balsamic vinegar and sugar over high heat for 5 minutes, add stock and simmer for another 8 minutes; aim for about 60 ml of sauce. Clean, rinse, and dry arugula. Wash radishes, trim, and halve or quarter them depending on size. Slice the fillet, arrange it on a plate, and serve with sauce, arugula, and radishes.
