Seared Pepper Fillet with Brie


  • 500g free-range beef fillet
  • Freshly ground black pepper and sea salt
  • 1 sourdough baguette, sliced
  • 4 Tbsps. 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


Roll the beef fillet into the freshly ground black pepper to create a crust, adding a little sprinkle of sea salt too.

Heat 2 Tbsps. 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.

Meanwhile, toast the sliced sourdough baguette in a Le Creuset Signature Square Skillet Grill. Drizzle each slice with olive oil and rub gently with a clove of garlic to release the flavour.

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.

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