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Pressed Pepper Fillet

chef.alexande's picture
Ingredients
  Oil 15 Milliliter (1 Tablespoon)
  Beef fillet 2 Pound (900 Gram, Thick Piece)
  English mustard 15 Gram (1 Tablespoon)
  Black peppercorns 2 Ounce, coarsely crushed (50 Gram)
Directions

MAKING
1) In a skillet or a frying pan, heat the oil.
2) Sauté the beef for 2 minutes to seal it.
3) Coat the beef with mustard and dab it with crushed peppercorns.
4) Wrap the fillet tightly in a foil and freeze it for at least 2 hours.
5) Place the wrapped fillet in a roasting pan and bake it in a preheated oven for 25 minutes.
6) Shift the fillet to a board and open the foil, making sure that the pepper crust remains undisturbed.
7) Cover it with another board or a plate. Place a weight of X 450 g / 1 lib cans and refrigerate it overnight.

SERVING
8) Slice the fillet into 4 mm / 1/6 and serve with potato salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 664 Calories from Fat 405

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 17.1 g85.5%

Trans Fat 0 g

Cholesterol 149.7 mg49.9%

Sodium 240.8 mg10%

Total Carbohydrates 13 g4.5%

Dietary Fiber 0 g

Sugars 0 g

Protein 44 g88.9%

Vitamin A Vitamin C

Calcium 5.2% Iron 17.9%

*Based on a 2000 Calorie diet

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Pressed Pepper Fillet Recipe