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Ingredients
- 2 kg (4 lb 8 oz) piece fillet steak
- 3 tablespoons brandy
- 4 tablespoons wholegrain mustard
- 3 tablespoons pouring (whipping) cream
- ¾ teaspoon of coarsely ground black pepper
Method
1. Prepare a kettle or covered barbecue for indirect cooking at moderate heat (normal fire); Trim the meat of excess fat and sinew and tie securely with string at regular intervals to help it retain its shape. Brush all over with the brandy and leave for 1 hour.
2. Mix together the mustard, cream and ¾ teaspoon of coarsely ground black pepper and spread evenly over the fillet.
3. Place the meat on a large greased sheet of foil. Pinch the corners securely to form a tray to hold in the juices. Cover the barbecue and cook for 30-40 minutes for medium-rare meat. Leave for 10-15 minutes before carving into thick slices. If you like, stir a tablespoon of mustard into the pan juices to make a gravy.
