Pan-fried fresh peppercorn and garlic beef
Pick one, bite it and you'll get an instant burst of juice, laden with fruity, moderate heat. If allowed to dry, these berries darken and what's left is common black pepper. Black pepper has a more intense "pepperiness" than green pepper due to a volatile oil called piperine, which forms in the outer husk as it dries.
Photo: Marco del Grande
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- 2 good pinches of salt
- 1/4 cup of fresh peppercorns (or 2 teaspoons of dried)
- 4 peeled cloves of garlic
- 3 peeled and sliced shallots
- sirloin, fillet or rump
In a mortar place 2 good pinches of salt, a 1/4 cup of fresh peppercorns (or 2 teaspoons of dried), 4 peeled cloves of garlic and 3 peeled and sliced shallots. Pound to a rough paste then add 5 tbsp of extra virgin olive oil and mix well. Cut 1cm thick pieces of beef - sirloin, fillet or rump. Heat 2 tbsp of olive oil in a pan and fry the beef slices on both sides. Place them on a warm serving plate and return the frypan to the heat, adding the peppercorn paste. Gently fry the paste for 4-5 minutes, turn off the heat then return the beef slices to the pan and coat them with the paste.