Beef fillet with pepper sauce

For beef fillet with pepper sauce, you will need:

1 beef fillet, around 1 kg
1 onion, chopped
200g butter
3 tbsp pink peppercorns
3 tbsp green peppercorns
1 cup beef stock
1/2 cup thick cream
3 tbsp milled black pepper
1/2 cup water
salt and pepper
2 tsp garlic salt

Preheat oven to 180 degrees Celsius.

Remove the beef fillet from the refrigerator 30 minutes before cooking. Blot dry. Dust with black pepper and garlic salt and pat all over to coat.

In a heavy hob-safe roasting tin, melt the butter and fry the chopped onion until soft but do not burn. Remove onion and set aside.

Turn up the heat and sear the fillet on all sides and the ends for about 3 to 4 minutes each side until it is brown and crusty. You may need to prop the fillet up with a spatula (as shown) to ensure all sides are browned.

Place the pan in the preheated oven and cook for 15 minutes. Turn off the oven, and leave the door ajar. Allow to meat to relax for half an hour in the warmth of the oven. Slice into eight equal pieces with a sharp knife and set aside.

Return the tin with the juices to the hob, add the onions and peppercorns and fry over medium heat for 2 minutes. Add the stock and water and bring to boil. Stir in the thick cream. Allow to warm but do not boil. Add salt and pepper to taste. Pour over the sliced fillet and serve immediately.