(Recipe by Sally Williams)
Rub the Beef with Brandy (optional), salt and pepper – you’ll need anything from 500.g beef fillet.
Brown on top of the stove in oil and butter.
Put in prepared oven @ 200 degrees for 20 minutes.
(Can do this the day before and wrap in foil and place in fridge)
Ingredients for the sauce:
- 2 egg yolks, lightly beaten
- 3 Tbsp Dijon mustard
- 2 Tbsp white wine vinegar
- 1 ½ Tbsp green peppercorns
- 1 Tbsp sugar
- ¾ tspoon salt
- 1 Tbsp butter
- 1 cup cream, whipped
Combine the egg yolks; mustard; vinegar; peppercorns; sugar and salt in a double boiler and cook without letting the water boil) until the sauce slowly thickens-about 5 mins.
Remove from the heat and stir in the butter. Cool completely.
Fold in the whipped cream, blending until smooth.
Cover and chill.
(This can also be prepared the day before.)
When ready to serve, slice the fillet and decorate with cherry tomatoes; lettuce and rocket.
Serve the sauce separately.
Note: this can be served cold for a luncheon or warm – the sauce is separate and is light and fluffy. If you do this warm, place the cream in the fillet’s roasting pan when you are done roasting – add Dijon mustard and green peppercorns swirled around (sour cream or a touch of lemon are also nice for some zing)