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“Fillet of beef cooked with a mustard and pepper coating.”
READY IN:
9mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle the salt over both sides of the fillets then brush both sides with the mustard sauce.
  2. Put the cracked peppercorns onto a dish and ‘coat’ both sides of the fillets ensuring full coverage.
  3. Heat the oil in a frying pan or wok and fry the fillets for around 90 seconds each side (slightly longer if thicker than 25mm). Remove the fillets and leave to stand. At this point the surfaces may be blowlamp charred if desired.
  4. Add any remaining peppercorns to the pan and then the beef stock. Stir to mix. Slowly add the yoghurt mixing continuously and then bring to the boil. Simmer for about 5 minutes or until the sauce thickens.
  5. Spoon the sauce over the fillet to serve.

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