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.
Ingredients
Beef
- 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
Sauce
- 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
Serving
- (120 ml)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”2″:{“value”:”55 g (230 ml)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”3″:{“value”:”85 g (350 ml)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”4″:{“value”:”110 g (475 ml)<\/span>“,”set”:”plural-metric”,”remove”:”singular-metric empty”},”5″:{“value”:”140 g (600 ml)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”6″:{“value”:”170 g (700 ml)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”7″:{“value”:”200 g (850 ml)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”8″:{“value”:”230 g (1 liter)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”9″:{“value”:”260 g (1.1 liters)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”10″:{“value”:”280 g (1.2 liters)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”11″:{“value”:”300 g (1.3 liters)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”},”12″:{“value”:”350 g (1.5 liters)<\/span>“,”set”:”plural-metric”,”remove”:”empty singular-metric”}}”>110 g (475 ml) leafy greens
Preparation
Beef
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Mix all of the spice rub ingredients together in a small bowl.
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Sprinkle the spice mix over a piece of cling wrap and roll the beef on it until it is well coated.
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Wrap loosely in the cling wrap and set aside to rest for 30 minutes.
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Heat a grill pan or BBQ over medium-high heat.
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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).
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Allow meat to rest, covered in foil for 15 minutes before slicing thinly.
Sauce
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Over medium low heat, add all the sauce ingredients into a small pot and mix gently until the butter melts.
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Whisk well and serve in a dipping bowl and/or drizzled over the beef.
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Serve with a green salad or with steamed vegetables.