- 4 x 150 g beef eye fillet
- 50 g black pepper, coarsely ground
- 2 tablespoons olive oil
- 200 ml red wine sauce (see Sauces and Sides), warmed
- Pommes frîtes, to serve (see Sauces and Sides)
Preheat oven to 180°C (350°F).
Prepare the pommes frîtes (see recipe) and set aside on a warm plate. For the peppered beef, cover both sides of the beef fillets with black pepper. Place a large frying pan over high heat, add olive oil and heat until smoking. Add beef fillets and sear on both sides. Place the beef fillets on a foil-lined baking tray until cooked to your liking. The way to test your meat is to do the finger to thumb test. Touch your index finger to your thumb and feel the pad of flesh at the base of your fingers — if your meat feels like this, it is rare. Move your middle finger to your thumb; this will give you the feel for medium, third finger to thumb will be well done.
Remove from oven and rest in a warm place.
To serve, place the pommes frîtes in the middle of the plate, top with the beef eye fillet and pour a small amount of the red wine sauce (see recipe) over the top.
Serve with steamed green beans or a crisp green salad