Pepper-crusted beef filet with a lemon, smoked paprika and herbed sauce
This Tender Pepper-Crusted Beef Filet when sliced and offered with this Citrusy, Smoked Paprika, butter herb sauce is a match made in heaven. Pair it with a simple Salad or Braised Greens and a good Bottle of Red and I think you will agree, you the makings of something special.
- 900 g beef, tenderloin
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp black peppercorns, coarsely ground
- 1 tsp salt
- 1 tbsp olive oil
- 110 g butter
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 2 tbsp fresh parsley, chopped
- ½ tbsp Dijon mustard
- ½ tsp smoked paprika powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tbsp fresh chives, finely chopped
- salt and pepper to taste
Mix all of the spice rub ingredients together in a small bowl.
Sprinkle the spice mix over a piece of cling wrap and roll the beef on it until it is well coated.
Wrap loosely in the cling wrap and set aside to rest for 30 minutes.
Heat a grill pan or BBQ over medium-high heat.
Drizzle the beef with olive oil and sear on all sides for approx. 5-7 minutes on each side. To cook the beef to medium-rare, cook until the internal temperature reaches 130°F (55°C).
Allow meat to rest, covered in foil for 15 minutes before slicing thinly.
Over medium low heat, add all the sauce ingredients into a small pot and mix gently until the butter melts.
Whisk well and serve in a dipping bowl and/or drizzled over the beef.
Serve with a green salad or with steamed vegetables.