Black Pepper & Herb Crusted Beef Fillet

I saw this the other day... the photos from this post (and website for that matter) looks positively swoon-worthy. But I don't know where to get fresh horseradish around where I live. So I looked around for another recipe for black pepper crusted beef fillet. I found something else which uses herbs with the black pepper. So I combined the two concepts together with the ingredients I had available at home into this...

Black Pepper & Herb Crusted Beef Fillet
recipe adapted from sheknowsparties & Cookbook Catchall

• 500g beef fillet
• 1/4 cup Worcestershire sauce
• 2 tablespoons of olive oil
• 2 cloves of garlic (chopped finely)
• 1½ tablepoon black peppercorns
• 1½ teaspoons dried thyme
• 1 teaspoon dried sage
• 1 teaspoons coarse sea salt

Marinate the beef fillet in the olive oil, worcestershire sauce and garlic.

Pre-heat oven to 200C.

In a heated pan toast the black peppercorns, thyme and sage for about 1 min. You should be able to smell the aroma.

Add the contents of the pan into a pestle mortar with salt and crush the ingredients together. Work until the peppercorns are grinded into smaller pieces.

Pour this dry spice into a baking dish. Lift the beef fillet from the marinade and roll over the dry spices. Cover all sides.

Heat up the pan until very hot, then brown the fillet on all sides to seal in the juices. Place fillet back on the baking dish and place in oven for about 12 mins for medium-rare. Remove from the oven and let the fillet rest for about 10 mins.