Seared Pepper Beef Fillet with Brie and Balsamic Bruschetta

Mediterranean

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

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

PRINT RECIPE

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

Rate Recipe

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:

Roll the beef fillet into the freshly ground black pepper to create a crust, adding a little sprinkle of sea salt too.
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.
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.
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.