By Alison Pinto
Ingredients
12 black peppercorns, coarsely ground
2 tablespoons tomato puree
1 clove garlic, minced
1 pinch white sugar
1 pinch salt
1/2 kg Lamb filet
2 tablespoons butter
Method:
- In a small vessel combine the peppercorns, tomato puree, garlic, sugar and salt.
- Add the lamb filet and coat well on all sides.
- Prick lightly with a sharp fork.
- Cover and marinate in the refrigerator for 1 hour.
- Melt butter in a medium saucepan over medium high heat.
- Place the lamb filet in the pan and saute for 6 to 8 minutes per side, or until cooked.
- Serve with salad, tomatoes and French fries.
Non Veggies Index
