Serves 10
A classic combination, Peppered medium rare beef fillet combined with French bread, generously spread with creamy mustard and topped with olives and gherkins.
Products in this recipe

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



Rub the Garlic Pepper Seasoning really well into the meat and then drizzle the oil all over. Rub the oil in and give the meat a second coating of Seasoning. Leave the seasoned and oiled meat at room temperature for at least 30 minutes.

Adjust the oven rack to the middle position and preheat the oven to 200°C.

Brown meat briefly, all round in a hot frying pan. Sear the ends of the fillet too.

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 then wrap in cling film.

Refrigerate overnight or for 3 hours.



Cut the bread into ± 1 cm thick slices.


Mustard Spread

Mix all the ingredients together.



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.