Spit-Roasted Fillet of Beef with Cream and Pepper

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

Ingredients

  • 900g/2lb fillet of beef with fat still on
  • 2 tablespoons

Method

Roll the beef in the peppercorns until all have been firmly lodged into the meat. Paint with some of the oil and sprinkle with salt.

Place a drip tray under the spit to catch the juices and pop the fillet on to the spit. Cook for about 20 minutes.

Just before the meat is cooked, add the cream to the tray under the meat. Pour the Cognac over the meat and let it flame. Remove the