Pressed Pepper Fillet Recipe


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Oil15 Milliliter (1 Tablespoon)
 Beef fillet2 Pound (900 Gram, Thick Piece)
 English mustard15 Gram (1 Tablespoon)
 Black peppercorns2 Ounce, coarsely crushed (50 Gram)

Nutrition Facts

Serving size

Calories 664 Calories from Fat 405

% Daily Value*

Total Fat 45 g69.1%

Saturated Fat 17.1 g85.5%

Trans Fat 0 g

Cholesterol 149.7 mg

Sodium 240.8 mg10%

Total Carbohydrates 13 g4.5%

Dietary Fiber 0 g

Sugars 0 g

Protein 44 g88.9%

Vitamin A Vitamin C

Calcium 5.2% Iron 17.9%

*Based on a 2000 Calorie diet


1) In a skillet or a frying pan, heat the oil.
2) Sauté the beef for 2 minutes to seal it.
3) Coat the beef with mustard and dab it with crushed peppercorns.
4) Wrap the fillet tightly in a foil and freeze it for at least 2 hours.
5) Place the wrapped fillet in a roasting pan and bake it in a preheated oven for 25 minutes.
6) Shift the fillet to a board and open the foil, making sure that the pepper crust remains undisturbed.
7) Cover it with another board or a plate. Place a weight of X 450 g / 1 lib cans and refrigerate it overnight.

8) Slice the fillet into 4 mm / 1/6 and serve with potato salad.