Fillet Beef with Pepper & Chilli Butter

This is a simple but delicious dish. Ideal for a special dinner party.
Preparation time 20 minutes
Cooking time 25 minutes
  • 2lb (900g) fillet of beef
  • 12  cloves of garlic, not peeled
  • 1 tablespoon olive oil
  • 1 medium red pepper
  • 1 large red chilli
For the butter sauce
  • 8oz (225g) unsalted butter, soft
  • 4 tablespoon grated parmesan cheese
  • Chives to garnish
Pre-heat oven to gas 8 (450F 220C).  Trim the fillet and tie at intervals with kitchen string.  Coat the meat  with olive oil, rubbing it in well, season with salt and pepper.
To make the sauce
Lightly cook the pepper and chilli on a griddle on top of the stove, or under a grill, until they are charred, approximately 15 minutes.  When cool, skin halve, core and deseed. Puree the pepper and chilli in a liquidiser or food processor, add the butter, chilli powder, parmesan and pepper. Mix until it has evenly blended.  Turn the mixture onto cling film  and form as log shape, wrap and chill for about an hour. Place the fillet in a roasting tin and put the cloves of garlic around it.  Roast in the centre of the oven for 25 minutes for medium rare. Remove  and place on warm plate, and leave to rest.
To serve, cut into 12 thick steaks, and 12 slices of the chilli butter. Arrange the steaks on warm plates and put the butter slices on top.  Garnish with roasted garlic cloves and chives.  Serve with mashed potatoes mixed with chopped spring onions.