Sage and peppered Scotch fillet with fresh cream sauce

Sage & peppered Scotch fillet with fresh cream sauce Rub the crushed peppercorns into the beef. Arrange the herbs on top and secure with string. Season with salt. Place the beef on a foil-lined tray, cover and allow to rest at room temperature for about 30 minutes. To make the sauce, whip the cream, lemon rind and juice together until soft peaks form. Stir in the mustards, chives, salt and horseradish, if using. Roast the fillet at 190ºC for 80 minutes for medium-rare meat. Remove from the oven and let stand 10 minutes before carving. If wished, remove the cooked, dried herbs and add some fresh ones for presentation. Serve with the cream mustard sauce. Cook’s Tips If the fillet is more or less than 2kg, allow 20 minutes per 500g for medium-rare meat. For well-done meat, roast the fillet for 25 minutes per 500g. Crush the peppercorns by placing them on a chopping board and pressing the edge of a heavy-based saucepan on top. They will be coarsely crushed – ideal for this recipe. For a hotter sauce, try adding a touch of wasabi. Dried green peppercorns are available in most good supermarkets, or use white peppercorns. The beef can be prepared the day before and kept wrapped or covered in the refrigerator overnight. Remove, keep covered and stand at room temperature for 1 hour before cooking. From Taste magazine, December 2005