Roasted Eland Fillet with Szechuan Peppercorns

Confession: I’m not a big fan of beef fillet. I’ll eat it if someone cooks it well for me, but, frankly, it’s boring. I find tasty meat far more exciting than tender meat – which is why I enjoy eland fillet. Like beef, it comes from a large animal, so the cut’s shape and size is similar, but it’s far more interesting in texture and flavour. This recipe calls for Szechuan peppercorns. If they’re too spicy for you, the same amount of roasted and crushed coriander seeds would also work.