Peppered beef fillet with parmesan sauce.

S4

meat:
1kg fillet
3tbs crushed black peppercorns
olive oil

sauce:
3 eggs
2 cloves of garlic
2 anchovy fillets
30ml dijon
15ml lemon juice
15ml red wine vinegar
about 45ml grated parmesan
125ml olive oil

potatoes:
500g small potatoes
30ml chopped chives
30ml chopped parsley
30g buttter

Preheat the oven to 220c.
Start with the sauce. Bring a pot of water to the boil and drop in the eggs and cook for 4 minutes.
remove and crack into the bowl of a food processor. Process till smooth then poor in all the other ingredients bar the oil. Mix till smooth, then add the oil a bit at a time till the sauce is creamy. Set aside.
Cook the potatoes in lightly salted water till done. Meanwhile start with the meat.
Brush the beef with oil and roll in the crushed pepper. Sear the meat in a saute or chef pan on high heat till nicely browned on all sides. Place in the oven and cook till the meat is about 61-62c for a nice pink color (about 15 min in 220c). Let the meat rest for 5 min before serving.
When the potatoes are done, pour of the water and throw in the butter. Stir around then throw in the chives and parsley and toss.

drink: water