Peppered beef fillet with polenta chips and salad

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

 

By Michel Roux Jr.
From Saturday Kitchen

Ingredients

For the polenta and parmesan chips

  • 110g/4oz polenta
  • 40g/1½oz unsalted butter
  • 75g/2½oz Parmesan cheese, finely grated
  • 1 tsp sea salt
  • vegetable or sunflower oil, for deep frying

For the peppered beef fillet

  • 4 x 150–200g/5½–7oz fillet steaks
  • ½ tsp Kampot peppercorns
  • ½ tsp white peppercorns
  • ½ tsp black peppercorns
  • ½ tsp green peppercorns
  • ½ tsp pink peppercorns
  • 75g/2½oz unsalted butter
  • 2 shallots, finely chopped
  • 150ml/5fl oz brandy
  • 150ml/5fl oz crème fraîche

For the salad

  • selection of seasonal leaves
  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
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