Fillet with Fiery Sauce

WHAT YOU’LL NEED
1 medium-to-large beef fillet
• 3 Tbsp coarsely ground black pepper
• 1 Tbsp coarse sea salt
• 2 Tbsp coarsely ground coriander seeds For the sauce
• 1 green chilli, sliced
• 1 red chilli, sliced
• 4 Tbsp oil
• 3 Tbsp soy sauce
• 2 Tbsp brandy/dry sherry
• 1 tsp honey or sugar
• 4 Tbsp lemon juice
• 1 tsp cumin, optional

HOW TO MAKE IT
Mix the salt, pepper and coriander seeds, and then coat the length of the fillet evenly. Combine all the sauce ingredients, bring them to the boil in a saucepan, then simmer to reduce and thicken the sauce. Reserve the sauce for the final stage. Grill the fillet over high heat for 15-25 minutes. Make sure that you rotate the sides to cook the fillet evenly. Remove and let the fillet rest in a covered dish, or wrap it in tinfoil, for a further 5-10 minutes.

Slice the fillet and arrange it on a platter before pouring the sauce over it. You can garnish the fillet with some chilli shreds or rings.