1

kg

beef eye fillet

1

Tbs

whole black peppercorns; coarsely crushed

30

g

butter

2

Tbs

oil

For fresh herb dressing:

1

Tbs

chopped parsley

1

Tbs

chopped fresh chives

3

spring onions; chopped

½

tsp

dried tarragon leaves

1

tsp

capers; chopped

2

tsp

green peppercorns; drained

½

tsp

dry mustard powder

½

cup

tarragon vinegar

½

cup

oil

1

pinch

sugar

1

Trim any sinew or fat from beef, tie into neat shape with string. Roll in peppercorns.

2

Heat butter and oil in baking dish.

3

Add beef to dish, cook over heat until well browned all over.

4

Place dish in oven at 180°C, bake 45 minutes for medium rare or until cooked as required.

5

Remove from oven, cool to room temperature. Remove string, slice beef thinly.

6

Arrange beef on serving dish, top with dressing.

7

Serve remaining dressing separately.

8

For fresh herb dressing: Combine parsley, chives, shallots, tarragon, capers, peppercorns and mustard in bowl. Stir in vinegar, oil and sugar.