Recipe: Pink Peppercorn & Rosemary Crusted Fillet of Beef

PUBLISHED: 13:15 15 January 2018

Pink Peppercorn & Rosemary Crusted Fillet of Beef with Buttermilk Drizzle

Pink Peppercorn & Rosemary Crusted Fillet of Beef with Buttermilk Drizzle


Jenna Elsby from Chapel Lane events talks us through this recipe for Pink Peppercorn & Rosemary Crusted Fillet of Beef - a perfect dish for dinner parties with enough for leftovers.


400-500g whole eye fillet of beef (this is a generous portion with leftovers)

2 x tbsp. pink peppercorns

2 x springs of rosemary, leaves removed and chopped

Sea salt (Maldon is the best)

½ cup of buttermilk (room temperature)

1 x tbsp. sherry vinegar

2 x tbsp. olive oil

1 x tbsp. fresh tarragon leaves, chopped

Sea salt & black pepper


1. Preheat oven to 160C (320 F)

2. Make sure you ask your butcher to trim the eye fillet and remove all sinew, so you are left with a beautiful pink whole fillet of beef

3. Remove from the fridge an hour before cooking to ensure the meat is room temperature

4. Crush your pink peppercorns, rosemary and sea salt in a pestle & mortar until it is well combined but still textured

5. Arrange this mixture on a wooden board and drizzle over a lug of oil (use rapeseed oil)

6. Roll your beef fillet in this mixture until it is evenly coated around the entire outside

7. Meanwhile heat a oven safe, heavy bottomed pan/skillet over a high heat until smoking hot

8. Add the beef to the pan, and using tongs, turn to sear all edges and create a nice crust

9. Finish off the cooking process in the oven for around 10 minutes (medium rare)

10. Remove from the oven, cover with foil and leave to rest on a board for at least 10 minutes

11. To make the drizzle, combine the buttermilk with the vinegar, tarragon, oil and season to taste

12. Slice the beef into generous chunks and arrange on a platter with the drizzle sauce on the side

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