Peppered Fillet of Beef

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

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.