Hello everyone, I hope you have had a great 2009?  We have been very busy, which makes my walks on the beach very special.  I have had two holidays in a VW camper van which was great fun.  Anyway, I thought it was about time I gave you a new menu to try, one of my favourites using the best ingredients - peppers of course!! Let me know what you think.  See you soon, love Pepperpot x

Carpaccio of Fillet Steak in a Cracked Black Pepper and Cornish Sea Salt Crust, Served with a Yellow Pepper and Caper Relish

Ingredients

1/2 kg fillet steak, trimmed (preferably from the West Country! Ask your butcher for the thick end)

2 tbsp Cornish sea salt or rock salt

2 tbsp coarse or cracked black pepper

1 tbsp dried mixed herbs

A splash of olive oil

For the Relish

3 yellow peppers, diced

1 tbsp capers

4 tbsp olive oil

2 tbsp white wine vinegar

a good pinch of Cornish sea salt

a good pinch of coarse black pepper

1 good pinch of sugar

Method - The Carpaccio of Fillet Steak

1.  Cut the fillet steak into quarters, lengthways and rub with olive oil.

2.  Mix the salt, pepper and dried herbs together in a bowl.

3.  Roll the steak in the mix, clingfilm each piece tightly and place in the fridge for at least 24 hours, 48 hours is better.

4.  Take the steak from the fridge and remove clingfilm.

5.  Place a frying pan on the heat and get the pan very hot.

6.  Sear the steaks on all sides - this should only take about 20 to 25 seconds.

7.  Remove from the pan, allow to cool for 10 mins, then cling film each piece tightly with fresh clingfilm before placing back in the fridge until completely chilled.

8.  Slice thinly into delicious round slivers.

Method - The Relish 

1.  Place the diced peppers into a roasting tray.  Sprinkle with a little olive oil, the sugar, salt, and pepper.

2.  Roast for 15 - 20 mins at 180 degrees until soft with the edges starting to colour.

3.  Remove and allow to cool a little before placing in a food processor.  Add the rest of the olive oil, capers and white wine vinegar and blend into a smooth relish before placing in a ramekin.

Serving Suggestions

Neatly place a handful of rocket into the centre of a plate.  Overlap the slivers of steak around the rim of the plate.  Offer to your guests with a cocktail stick and a ramekin of relish, or lock the door, put your feet up and enjoy on your own with a large glass of Cab Sav!