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Seared Pepper Beef Fillet with Brie and Balsamic Bruschetta

Mediterranean
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  • Main Ingredient: Beef
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Serves: 8
  • Recipe by: Le Creuset
Ingredients

Ingredients

  • 500g free-range beef fillet
  • Freshly ground black pepper and sea salt
  • 1 sourdough baguette, sliced
  • 4 tablespoons 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

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PRINT RECIPE
  • Main Ingredient: Beef
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Serves: 8
  • Recipe by: Le Creuset

 Sear the Pepper Fillet Steak in a Le Creuset TNS Shallow Frying Pan until rare for best results and flavour. Served with Micro Herbs, Pomegranate Rubies, Brie and a sourdough baguette drizzled with Balsamic glaze.

 

INSTRUCTIONS:

  1. Roll the beef fillet into the freshly ground black pepper to create a crust, adding a little sprinkle of sea salt too.
  2. Heat 2 tablespoons 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.
  3. Meanwhile, toast the sliced sourdough baguette in a Le Creuset Signature Grillit 26cm. Drizzle each slice with olive oil and rub gently with a clove of garlic to release the flavour.
  4. 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.

 

Cook’s note: Steak is best served rare.

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