Seared Pepper Fillet with Brie and Balsamic Bruschetta

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
6-8 6-8
Seared Pepper Fillet with Brie and Balsamic Bruschetta
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

  • 500g free-range beef fillet
  • Freshly ground black pepper and sea salt
  • 1 sourdough baguette, sliced
  • 4 tablespoons olive oil
  • 2 cloves garlic, raw or roasted
  • 2 x 125g wedges of Brie cheese
  • Pomegranate rubies, to serve
  • Micro basil or micro herbs
  • Balsamic glaze, to drizzle

  • Method

  • 1
    Roll the beef fillet into the freshly ground black pepper to create a crust, adding a little sprinkle of sea salt too.
  • 2
    Heat 2 tablespoons of olive oil in a Le Creuset TNS Shallow Frying Pan and sear the fillet on all sides for a few minutes until cooked to your preference. Remove from the heat and leave aside to rest.
  • 3
    Meanwhile, toast the sliced sourdough baguette in a Le Creuset Signature Grillit 26cm. Drizzle each slice with olive oil and rub gently with a clove of garlic to release the flavour.
  • 4
    Arrange on a Le Creuset Barbecue Platter and top each baguette slice with ripe Brie, a slice of pepper-crusted beef fillet, pomegranate rubies and micro herbs. Just before serving, drizzle with sweet balsamic glaze.
  • 5
    Cook's note: Fillet steak is best served rare.