Name: Roast Fillet of Beef with Black Peppercorns
Yield: 6 to 8 portions
Ingredients: ½ teaspoon dried thyme leaves; 2 tablespoons coarsely crushed black peppercorns (see Note); ½ teaspoon coarse (kosher) salt; 1 beef fillet (3¼ pounds), rolled, fatted (see Note), and tied; 2 cloves garlic, slivered

Preparation info

6 to 8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Our oven-roasted version of the French classic steak au poivre. The crunchy peppercorns accent the velvety texture of this premier beef. An important roast for important company.

Ingredients

1 beef fillet (3¼ pounds), rolled, fatted (see Note), and tied
2

Main course
Gluten-free

Method

Preheat the oven to 425°F.
Using the tip of a sharp knife, cut slits all over the fillet and insert the garlic slivers into them.
Pat the pepper all over the beef, so that it is well coated. Sprinkle it with the thyme and coarse salt.

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Ingredients

Method

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