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What Katie ate. Barbecued Fillet of beef with chilli and herb gremolata

I first tried this whilst staying with the venerable Peter Price. I did it again recently and thought it worked really well.

The trick is to not hold back on any of the ingredients even though it seems like a huge amount of peppercorns and salt ... it works really well.
By all means dial down the chilli factor a bit to your personal taste but dont leave them out all together.

 Ingredients

2 tbs pink peppercorns
2 tbs black peppercorns
2 tbs sea salt
olive oil
1 x 1.5 kg piece of beef fillet
2 - 3 limes

Chilli and herb gremolata

large handful mint leaves finely chopped
large handful flat leaf parsley finely chopped
1-2 green chillis de-seeded and finely chopped
1/4 habenero chilli finely chopped
finely grated zest of a lemon

method

grind the peppercorns coarsely using a pestle and mortar.
Add the salt and lightly crush, then tip out onto a large dinner plate or board and spread evenly.
pour a little olive oil onto your hand and rub all over the beef fillet.
Now roll the beef in the peppercorn mixture to cover evenly.

Pre heat a barbecue or chargrill, then cook the beef until medium rare (about 55 degrees internal temp)
it should take something like 30 mins depending on how thick the piece is.

if the weather isn't good enough to barbecue and you dont want to turn the kitchen blue you could sear the fillet all over and transfer to a pre-heated oven (180 degrees) for about 15 - 20 mins.

Once cooked take out of the oven and leave to rest for at least 5-10 mins before slicing as thinly as you can.

To serve, tip the gremolata on to a large serving platter ( a wooden board is nice) add the beef slices and toss them to coat in the gremolata. Serve with lime quarters some salad and crusty bread
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