This recipe is best when roasted on a spit, but it can also be grilled, broiled, roasted, or smoke-cooked in a covered grill.
It is perfect served either at room temperature or slightly chilled (if the weather is hot), and is an excellent way to prepare individual pepper fillets in advance to be finished off quickly in the oven, on a grill, or in a broiler at the last minute.
Serve with the cipollini onions and white beans.
Grind the peppercorns very coarsely and put them in a small mixing bowl. Add the olive oil, cognac, and thyme, and mix together.
Spread the pepper mix all over the fillet, then cover it and let it marinate in the refrigerator for 4 hours. Take the fillet out and let it come to room temperature.
Salt the beef, put it on a rack in a pan and then in the oven. Turn the heat down to 400 degrees, and
If you are partially cooking the fillet to cut it into individual portions before finishing the cooking, cook it only 20 minutes, let it cool, and cut across the fillet to make “medallions” that are 6 to 8 ounces each. Then broil or grill them to order. In Singapore, these medallions were a big hit served with Montpelier butter and asparagus tempura. I love this beef with the ketjap dipping sauce.
Or slit the fillet down the middle lengthwise without cutting all the way through, and stuff it with
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