Gently roasted fillet of beef with Szechuan pepper

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fillet of beef

500 g fillet of beef
2 tsp Pepper, black, whole peppercorns
1 tsp Szechuan pepper, whole peppercorns
2 pinches of five-spice powder
1 tbsp soy sauce, dark
sunflower oil, for frying
Grind the black pepper and Szechuan pepper in a mortar and pestle. Add the five-spice powder and mix together.
Heat the olive oil in a frying pan and sear the fillet of beef on all sides. Brush the fillet of beef with the dark soy sauce and sprinkle with the spice mixture.
Place the meat on the baking tray. Insert the food probe into the centre of the thickest part of the meat. Put the baking tray in the cold cooking space and plug the food probe into the food probe socket. Roast.
Soft roasting, to food temperature 57°C (max 3 Hrs 30 Mins)
Fleur de sel
Season the roasted fillet of beef with fleur de sel.

Pepper sauce

1 shallot
2 clove of garlic
sunflower oil
100 ml red wine
500 ml beef stock
½ tsp Szechuan pepper
Finely chop the shallot and crush and peel the garlic. In a pan, fry the shallot and garlic in a little oil, add the red wine and reduce the liquid by a half. Add the stock and reduce until the sauce has the desired consistency. Strain the sauce, add the Szechuan pepper and leave to stand for 10 minutes. Serve with the fillet of beef.
  • Baking tray
  • Food probe
Quantity Ingredient
500 ml beef stock
sunflower oil
1 shallot
2 clove of garlic
2 tsp Pepper
500 g fillet of beef
1½ tsp Szechuan pepper
1 tbsp soy sauce
100 ml red wine
2 pinches of five-spice powder
Fleur de sel

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