Garlic Pepper Seasoning
You will need
600 – 700 g centre cut beef fillet
Ina Paarman’s Garlic Pepper Seasoning
olive oil
1 French-style loaf
250 g full cream cottage cheese
2 – 3 T (30 – 45 ml) whole grain mustard
½ t (2.5 ml) Ina Paarman’s Garlic Pepper Seasoning
whole gherkins, thinly sliced on the diagonal
kalamata olives, pipped and halved
freshly ground black pepper
Method
Fillet
Rub the Garlic Pepper Seasoning really well into the meat and then drizzle the oil all over. Rub the oil in well and give the meat a second coating of Seasoning. Leave the seasoned and oiled meat at room temperature for 30 minutes.
Brown meat briefly, all round in a hot frying pan. Sear the ends of the fillet too.
Adjust the oven rack to the middle position and preheat the oven to 200°C.
Place the fillet on a wire rack in a roasting pan.
Roast open for ± 15 – 20 minutes to medium rare 55°C.
Remove from the oven, cool and wrap in cling film.
Refrigerate overnight or for 3 hours.
Bread
Cut the bread into ± 1 cm thick slices.
Mustard Spread
Mix all the ingredients together.
Assembly
Unwrap fillet and slice the meat very thinly, use a meat slicer if available.
Spread slices of French bread generously with the Mustard Spread and top with a slice of fillet.
Add a slice of gherkin and ½ olive.
Arrange on a platter and give it a generous grinding of black pepper.
