Peppard fillet steak. Created by Spanish Chef Javier De La Hormaza. Sold to top Restaurants in UK. Free UK Delivery on Eligible Orders Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper.

Peppard fillet steak Peppard fillet steak JJ Cape Town. Cut all the sinue of the fillet (you can ask your butcher to do this for you). Remove the steaks and keep hot. You can have Peppard fillet steak using 3 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Peppard fillet steak

  1. It’s of head of beef fillet steak.
  2. You need of Braai basting (recipe attached).
  3. Prepare of crushed black pepper.

Season the beef with salt and pepper and rub the oil over the meat. Scatter an even layer of the cracked pepper and thyme leaves on a board and roll the fillet. Instructions Melt the butter along with the olive oil in a frying pan medium to high heat. Crush the peppercorns and press the fillet steaks down on one side.

Peppard fillet steak instructions

  1. Cut all the sinue of the fillet (you can ask your butcher to do this for you). Marinade fillet steak in Braai basting for at least 3 hours
  2. Light your fire. You need medium to hot coals..
  3. When your coals are ready place the fillet on the braai..
  4. Baste the fillet with Braai basting and sprinkle some of the pepper on..
  5. Turn every 6-8 minutes depending on how hot your coals are. Repeat step 4 every time you turn the fillet.
  6. Braai the fillet for about 30 minutes, depends if you like your meat rare or medium rare..
  7. When you remove the fillet from the fire cover it with tinfoil and let it rest for 20 minutes..
  8. Slice the fillet and serve with any side dish. It's goes really well with potato bake.

Season them well with salt and pepper. Heat a large frying pan or griddle pan over a high heat until very hot. Use a pepper grinder set on a coarse setting to grind the peppercorns onto a small plate. Press the steaks into the crushed peppercorns, turning until well coated. Now season with salt, if desired; adding salt before this stage draws moisture to the surface of the meat preventing the pepper from sticking properly.