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    Pepper-crusted fillet of beef

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    Pepper-crusted fillet of beef

    Perfect for a winter's evening. Served with redcurrant gravy.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes

    Ingredients

    • 1 large parsnip, peeled and diagonally sliced
    • 1 tsp Bart Bristol Blend Five Pepper Mill, coarsely ground
    • 2 essential Waitrose British Beef Fillet Steaks
    • 1 medium sweet potato, peeled and diagonally sliced
    • 3 tbsp grated Parmigiano Reggiano cheese
    • 1 tbsp plain flour
    • 4 tsp olive oil
    • 100 ml red wine
    • 100 ml beef stock
    • 2 sprigs fresh thyme
    • 1 tbsp redcurrant jelly

    Method

    1. Preheat the oven to 200C, gas mark 6. Press the five pepper blend all over the surface of the steaks. Cook the vegetable slices in a pan of simmering water for 5 minutes, then drain. Mix together the cheese, flour and seasoning. Heat half the oil in a small roasting tin until smoking, add the vegetables and toss in the oil. Sprinkle with the cheese mixture. Cook in the oven for 30 - 35 minutes until golden, turning once.
    2. Halfway through the cooking time, heat the remaining oil in a non-stick frying pan and cook the steaks on both sides for 4-6 minutes for rare, 8-10 minutes for medium and 10-12 minutes for well done. Remove from the pan and keep warm
    3. Add the remaining ingredients to the frying pan and simmer for 4-5 minutes until reduced by half. Season. Arrange the vegetables on 2 serving plates, alongside the fillets, spoon over the sauce. Serve with steamed kale.

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    Cook's tips

    To serve 4 fry a 550g small essential Waitrose British Beef Topside joint instead. Double up the receipe and roll the joint in the peppercorns. Sear in the oil then transfer the pan to the oven for 35-40 minutes for medium.

    Drinks recommendation

    Try a ripe red with a hint of spice to match up to the peppered beef. Waitrose Reserve Shiraz. St Hallett, Borossa Valley, S. Australia.

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