Pepper Crusted Fillet Steak with Leek Relish

For the Beef

  • 4 x 200g (7oz) beef fillet steaks
  • 2 garlic cloves sliced
  • 4 tbsp Lakeshore Irish Cold Pressed Extra Virgin Rapeseed Oil
  • Salt and freshly ground black pepper
  • 1 tsp whole black peppercorn

For the Leek and Mustard Relish

  • 2-3 large leeks, thinly sliced
  • 2 tbsp Lakeshore Irish Cold Pressed Extra Virgin Rapeseed Oil
  • 1 tbsp white wine vinegar
  • 1 tsp wholegrain mustard
  • salt and freshly ground pepper

Preparation method

  1. Preheat the oven to 240C/475F/Gas Mark 8
  2. Place the beef in a shallow dish and cover with the sliced garlic, two tablespoons rapeseed oil and a pinch of salt and freshly ground pepper. Leave to marinade in the fridge while you prepare the leek and mustard relish.
  3. In a frying pan, gently fry the leeks in 2 tablespoons of rapeseed oil, until they are tender.
  4. Remove the leeks from the heat and when they are cooled, add a tablespoon of white wine vinegar and a teaspoon of whole grain mustard. Season with salt and freshly ground pepper.
  5. Crush the black peppercorns in a pestle and mortar and add the remaining rapeseed oil. Coat the beef with the peppercorn mixture
  6. Pour the rapeseed oil from the marinade into a heated frying pan and brown the meat on both sides.
  7. Transfer to the oven and cook for a further 7-8 minutes.
  8. Rest the meat for at least 5 minutes and serve with a crisp green salad, some potatoes and a dollop of leek relish.

 

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