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2
Easy
Published 1998
If the meat’s been in the fridge, take it out a good ½ hour before cooking. Coarsely grind the peppercorns (see steak au poivre); again I use my pestle and mortar. Put a griddle (smooth side) or cast-iron pan on to get really hot. Brush the fillet all over with a little oil, then dredge to coat with the coarsely ground peppercorns.
Fill a bowl with ice