Graza

Preheat your oven to 250F. Take the beef tenderloin out of the fridge to come up to room temperature 1 hour before cooking. Using around 8-10 pieces of meat safe string, tie the beef up into a round cylinder with an inch gap in-between each piece. This will hold the beef together and secure flavor and juices.

Using a pestle and mortar, crush the salt, pink peppercorns & thyme into a rough sandy paste. Rub the beef with 2 tbsp Sizzle then rub over the peppercorn mixture.

Heat a large frying pan on a very high heat. Add the beef tenderloin to the hot pan, cook turning everything 1-2 mins to brown all sides (~8 minutes total).

Pour the red wine and shallots into the bottom of a roasting dish, cover with a wire rack and place the beef on top. Place in the oven for 30-40 mins until a meat thermometer reaches 120F. (This will be a medium-rare cook. If you want to take it further to medium, add on another 10 minutes.)

Meanwhile blitz up all of the ingredients for the green sauce in a small blender or Nutribullet.

When the beef is cooked, place it on a board to rest for 10 minutes. Meanwhile, heat the butter in a frying pan, scoop out the shallots from the wine and cook in the butter for 5 minutes until caramelized.

Pour the wine into the pan along with the beef stock paste, fig jam and some salt and pepper. Reduce on a high heat until thickened and glossy in texture.

Add a healthy coating of green sauce to your bread and then slice the beef into ½ inch pieces and make your sandwich. We like to spoon on a little extra sauce, but you do YOU! Enjoy.