Name: Peppered beef fillet with beetroot salad
Yield: Serves 6
Ingredients: 900 g (2 lb) beef eye fillet, trimmed; 4 garlic cloves, peeled; 2 tablespoons pomegranate molasses or balsamic vinegar; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 90 g (3¼ oz/2 bunches) rocket (arugula), rinsed and trimmed; horseradish cream, to serve; 2 red capsicums (peppers), cut into 2 cm (¾ inch) pieces; 600 g (1 lb 5 oz) beetroot (beets); 2 fresh bay leaves; 2 tablespoons freshly ground black pepper; 4 rosemary sprigs

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

I will state right now that this is a bit of an odd recipe, and I’ve encountered many a quizzical friend who has watched me cooking this and found themselves wondering aloud whether I knew what I was doing. Fortunately, there is a certain method to my madness.

The surface of the beef is covered in pepper and then left in the fridge to form a dry crust, which magically means it doesn’t need to be seared, just cooked in a very hot oven. The timings are quite precise, so I always write

Ingredients

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Ingredients

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