Beef fillet with green peppercorn sauce, creamy Brie spinach and rosemary potatoes

It tastes as it sounds - delicious!

First of all though I wanted to say that it was a nightmare finding green peppercorn in brine. In Italy is super easy to find - at ANY shop really - whereas here not even at big Waitroses! I managed to find it just at a corner shop next to where I live in Parsons Green!

Ingredients for 2 people:

For the fillets:

• 2 beef fillet - I bought mine at Waitrose

• Green Peppercorn in Brine

• Flour

• 40 ml Milk

• Oil

• 40 ml Cognac - or white wine, but if you have cognac, I'd recommend using it.

For the creamy Brie spinach:

• I used frozen spinach because I had them at home

• 80gr Brie

• 150gr Butter

• 50 ml Milk

• 1 tsp Flour

• Parmesan

• Salt

For the rosemary potatoes:

• 8 - 10 Potatoes

• Rosemary

• 50 gr Butter

• Salt

Methods

Let's start from the potatoes as they are the ones that take the longest.

1. Boil some water, add some salt

2. Add the potatoes and let them cook - it will take more or less 20 minutes depending on how big the potatoes are

3. Once they are cooked, take them out of the water, add the butter and some rosemary. Mix all together, and they are ready!

For the spinach:

1. In a pan, add the frozen spinach and let them cook for couple of minutes

2. Add 50 ml water

3. Let them unfreeze by keep stirring

4. Once they are completely unfrozen, add 50gr of butter

5. Mix again, add the flour and milk and mix again.

6. Now add the remaining butter and Parmesan.

7. Just 2 minutes before serving add the sliced Brie and they are ready!

For the beef fillet:

1. Take the fillet and dust it with some flour

2. In a pan with some oil, let the fillet brown for 1 minute.

3. Add the green peppercorn in brine, after you drained them

4. Let the fillet cook for other 4 minutes each side. Of course it all depends how big the fillet is, so the bigger the longer it will take.

5. Pour the cognac and turn the flame a it higher. Let it evaporate quickly and add the milk - that will make the sauce - and stir.

6. Add some salt

7. Wait for the sauce to be ready - the creamy sauce will thicken and become a more brownie colour. It will take not even 1 minute

8. And it's ready for you!

My fillets took 6 - 7 each side with medium heat - they were quite big, so it will all depend on that!

Green Peppercorn fillet

Green Peppercorn Fillet with creamy Brie spinach and rosemary potatoes