Peppered beef fillet with whisky cream sauce

Method

1. Set the oven to 200°C/gas 6. Coarsely crush the peppercorns in a pestle and mortar, or with a rolling pin. Place them on a plate with the salt and roll the beef fillet over them, pressing quite firmly so that the peppercorns stick to the flesh.

2. Heat 2 tbsp of olive oil in a roasting pan over a medium heat and when it is very hot, quickly fry the fillet until it is browned all over. Remove from the heat and place in the oven for about 35 minutes for rare beef, 50 minutes for medium or 1 hour for well done. Half way through the cooking time, turn the fillet over in the tray, to ensure even cooking.

3. Once the beef is cooked, remove the beef and leave to rest in a warm place and in the meantime, make the sauce.

4. Place the roasting pan over a high heat and add the whisky and beef stock. Boil for about 3 minutes, scraping any sticky meat residue from the base of the pan. Stir in the cream; add a shake of Worcestershire sauce and stir in the sugar. Season to taste with salt and freshly ground black pepper and simmer for 2-3 minutes, until the sauce has thickened slightly.

5. Carve the beef into thick slices and serve with whisky sauce, Mustard Mash and Garlicky Green Beans.

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Ingredients

1.5kg Beef fillet, taken from the thinner end of the fillet
4 tbsp mixed dried peppercorns
1 tbsp sea salt flakes
2 tbsp Olive oil

For the sauce:

100ml whisky
400ml beef stock
200ml double cream
Worcestershire sauce
1 tbsp dark brown sugar
salt and fresh ground black pepper

To serve:

Mustard Mash
Garlicky Green Beans

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