Beef Fillet in a Green Peppercorn Cream Sauce

Recipe:
Preheat your oven to 215°C. Using a pestle and mortar, roughly crush the black and pink peppercorns and scatter over a plate. Rub the fillet with olive oil and roll the fillet in the peppercorns to make a crust.

Set a pan over high heat and sear the fillet on all sides. Place the fillet in an ovenproof dish and pour in the white wine. Roast the fillet in the oven for 15 minutes before removing the meat, transferring it to a plate and allowing to rest for a minimum of 10 minutes.

While the fillet is resting, make the sauce. Pour the white wine that the fillet roasted in into a saucepan over high heat. Once boiling, add the green peppercorns and cook for 3-4 minutes. Pour in the brandy and cook for a further 2-3 minutes. Pour in the cream and simmer, stirring often, for 4-5 minutes. Season the sauce with salt if required and add in the rosemary sprigs. Keep the sauce warm until needed.

Remove the string around the fillet and slice the meat. Arrange the sliced fillet on a warmed serving platter and pour over the brandy cream sauce. Serve the fillet with roast potatoes and peppery greens.