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Peppered roast beef

Sanjay De from Coconut Coast
Sanjay De gives peppercorns a good pounding in this spicy Anglo-Indian beef dish

Peppered roast beef

Method

1. Rub the cracked peppercorns over the beef, pressing them well into its surface. Mix the Worcestershire sauce with the vinegar and mustard and pour over the meat. Cover and chill for about six hours so that the meat absorbs the peppery flavours.

2. Heat the oil in a large pan and sear the pepper-crusted beef on all sides to seal in the juices. Remove from the pan, turn down the heat and tip in the sliced carrot, celery, onion, shallots and bay leaf. Stir and fry the vegetables over a gentle heat for about 10 minutes.

3. Replace the meat in the pan, pour in the water along with any juices from the beef and cover with a tight-fitting lid. Simmer over a low heat for about 30-45 minutes, depending on how you like your beef cooked.

4. Remove the beef to a serving plate and let it rest for a few minutes while you finish the sauce. Strain the meaty juices from the beef into a small pan and sprinkle in the crushed peppercorns. Simmer the sauce for 3-4 minutes before serving it with the beef.

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Serves: 4

Prep: 20 min, plus 6 hrs marinating time
Cook: 50 min

Ingredients

Ingredients

1 whole fillet of beef (about 1 kg), without the chateaubriand
3 tbsp cracked black peppercorns
50ml Worcestershire sauce
4 tbsp Malt vinegar
1 tsp prepared mustard

For the sauce

75ml vegetable oil
1 medium carrot, diced
2 celery stems, sliced
2 Onions, sliced
2 Shallots, sliced
1 bay leaf
200ml water
1/4 tsp crushed peppercorns