For a holiday dinner, looks very nice served on a bed of fresh rosemary and garnished with spiced crab apples. I can post the recipe for beaujolais jelly and a list of suggested accompaniments if there is any interest.
Ingredients
- 1 3-1/2 to 4 pound beef fillet, silver skin removed
- 2 tablespoons green peppercorns, crushed
- 2 tablespoons white peppercorns, crushed
- 2 tablespoons black peppercorns, crushed
- coarse kosher salt, to taste (I use 1-2 tablespoons)
- 4 tablespoons unsalted butter
- Beaujolais jelly
Directions
Combine peppercorns and salt on a plate. Roll fillet in mixture until all the mixture has been pressed into the beef. Marinate, loosely covered with plastic wrap, overnight in the refrigerator. Remove from refrigerator 30 minutes before cooking to allow fillet to come to room temperature.
Melt butter in a large skillet over medium-high heat. Sear fillet, turning every 3 minutes until browned on all sides.
Transfer to rack of roasting pan. Roast in 350 degree oven until fillet reaches desired temperature. (I prefer medium, about 140 to 150 degrees, which takes about 40 minutes).
Let rest 10 minutes and slice 1-inch thick. Serve with Beaujolais jelly.
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Submitted 6/13/05.
Source: Chef Peter Harvey via The Milwaukee Journal (Grace Howaniec)
Submitted By: Karen Hink
auburn@execpc.com
Pepper Crusted Fillet of Beef with Beaujolais Jelly