FOR THE PEPPER-CRUSTED FILLET
- 60ml black peppercorns
- 4 x 150–200g beef fillet medallions*
- 10ml olive oil
- 5ml butter
FOR THE HASSELBACK POTATOES
- 750g medium potatoes
- 30ml duck fat or sunflower oil
- 30ml butter
- 10ml coarse salt
- 2ml black pepper
- 10ml fresh thyme leaves, chopped
FOR THE AVOCADO SAUCE
- 1 ripe avocado, roughly chopped
- 30ml good quality mayonnaise
- 10ml lemon juice
- 2ml cayenne pepper
- Salt and milled black pepper, to taste
- Coarse salt
- Fresh green salad
1. To make the pepper-crusted fillet, lightly crush the black peppercorns using a pestle and mortar, and place on a side plate.
2. Press each fillet medallion into the pepper, coating both sides. Keep covered and chilled until ready to cook.
3. To make the Hasselback potatoes, preheat the oven to 200°C.
4. Place each potato in the base of a wooden spoon to keep it steady and cut thin incisions into one side, ensuring that you don’t cut all the way through.
5. Melt the duck fat or oil and butter in a roasting tray. Once hot, coat the potatoes with the mixture. Turn each potato, cut side up and season with the salt and pepper.
6. Add the thyme and roast the potatoes in the oven for 30–40 minutes, or until they are golden and crispy.
7. To make the avocado sauce, place all the ingredients in a blender and blend until smooth. Check the seasoning and add additional salt and pepper, if desired.
8. Heat the olive oil and butter in a heavy-based pan and sear the steaks for about 3–4 minutes. Turn the steaks and continue cooking, according to your liking. Season with coarse salt before serving with the potatoes, avocado sauce and a green salad.
COOK’S NOTE *Substitute with ostrich fillet, if desired.