Seared Pepper Fillet with Brie

A luxurious beef fillet recipe, drizzled with sweet balsamic glaze.

RECIPE INFO

Serves 8

Preparation Time
min

Cook time
min

Rating
1 Star2 Stars3 Stars4 Stars5 Stars
Loading...
Have you tried this recipe?
Click the stars to rate it.
Cook's NoteFillet steak is best served rare.
Share this recipe
Print
Email this recipe

INGREDIENTS

  • 500g free-range beef fillet
  • Freshly ground black pepper and sea salt
  • 1 sourdough baguette, sliced
  • 4 Tbsps. olive oil
  • 2 cloves garlic, raw or roasted
  • 2 x 125g wedges of Brie cheese
  • Pomegranate rubies, to serve
  • Micro basil or micro herbs
  • Balsamic glaze, to drizzle

METHOD

Roll the beef fillet into the freshly ground black pepper to create a crust, adding a little sprinkle of sea salt too.

Heat 2 Tbsps. of olive oil in a Le Creuset TNS Shallow Frying Pan and sear the fillet on all sides for a few minutes until cooked to your preference. Remove from the heat and leave aside to rest.

Meanwhile, toast the sliced sourdough baguette in a Le Creuset Signature Square Skillet Grill. Drizzle each slice with olive oil and rub gently with a clove of garlic to release the flavour.

Arrange on a Le Creuset Barbecue Platter and top each baguette slice with ripe Brie, a slice of pepper-crusted beef fillet, pomegranate rubies and micro herbs. Just before serving, drizzle with sweet balsamic glaze.

RECOMMENDED PRODUCTS