Nutrition per serving
Ingredients
- For the beef
- For the marinade
- Optional finishing & serving
Preparation
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1
Pat the beef fillet dry with paper towels. If using a whole fillet, cut it into 4 even steaks, about 2–3 cm thick. Trim any excess surface fat or silverskin.
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2
In a medium bowl, whisk together 3 tbsp olive oil, lemon juice, minced garlic, dried oregano, 1/2 tsp freshly ground black pepper, and 1/4 tsp sea salt to make the marinade.
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3
Place the beef steaks in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat well. Cover and marinate in the refrigerator for at least 30 minutes and up to 2 hours. If you have time, turn the steaks once halfway through.
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4
Remove the beef from the fridge about 15 minutes before cooking to take the chill off. Lift the steaks from the marinade and let any excess drip off. Discard the used marinade.
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5
Just before cooking, rub the steaks with 2 tbsp olive oil and season all over with 1 tsp fine sea salt and 1 tsp freshly ground black pepper, pressing the seasoning gently into the meat.
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6
Heat a heavy-based skillet or grill pan over medium-high to high heat until very hot. You can also preheat an outdoor grill on high.
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7
Place the steaks in the hot pan or on the grill, leaving space between them. Cook for about 3–4 minutes on the first side without moving, until well browned.
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8
Flip the steaks and cook for another 3–4 minutes for medium-rare, or longer to your desired doneness. (Thinner steaks will need slightly less time; thicker steaks slightly more.)
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9
Transfer the cooked beef to a warm plate or board. Loosely tent with foil and rest for 5–7 minutes so the juices redistribute.
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10
To serve, slice the beef across the grain into thick slices, or serve the steaks whole. Drizzle with a little extra-virgin olive oil, sprinkle with Organic Chili Flakes and chopped parsley if using, and serve with lemon wedges on the side for squeezing over. Pair with Greek-style sides such as oven-baked potatoes, salad, or tzatziki.
Greek-Style Black Pepper Beef Fillet
Beef fillet might sound fancy, but this Greek-style preparation keeps things beautifully simple: good meat, good olive oil, bright lemon, and lots of freshly ground black pepper. The result is a dish that feels both rustic and elegant, perfect for a relaxed dinner with friends or a quick special meal for two.
The charm of black pepper in Greek cooking
Black pepper might not be as ancient in Greek kitchens as oregano or olive oil, but it has become a quiet essential. Here it does three jobs at once:
- Seasons the meat without overpowering the natural flavor of the beef.
- Adds warmth and aroma, especially when freshly ground.
- Balances the lemon and garlic, giving the marinade a rounded, savory finish.
Using freshly ground Organic Black Pepper makes a noticeable difference: more fragrance, more complexity, and a gentle heat instead of a flat burn.
Why this recipe works
- Quick marinade, big flavor – Even 30–60 minutes in lemon, garlic, oregano, and black pepper is enough to infuse the beef.
- High-heat sear – Cooking the fillet in a hot pan or grill gives a beautifully browned exterior while keeping the inside tender.
- Simple pantry spices – Oregano, black pepper, and a touch of chili (if you like) create a classic Greek profile without fuss.
Serving and pairing ideas
Serve this Greek-style black pepper beef fillet with:
- Oven-baked potatoes with olive oil, lemon, and more black pepper
- A side of Greek salad (tomatoes, cucumber, onion, olives, and feta)
- Tzatziki and warm pita or crusty bread
- Lightly sautéed or grilled vegetables like zucchini, peppers, or eggplant
For drinks, try a Greek red wine such as Xinomavro or Agiorgitiko, or keep it casual with a cold beer and lemon wedges on the side.
Make it your own
- Swap beef fillet for sirloin or rump steak if you prefer a more economical cut; just slice a little thinner.
- Add a pinch of Organic Chili Flakes for a spicier, meze-style version.
- Finish with crumbled feta and chopped fresh parsley for extra richness and color.
This black pepper–forward beef dish is the kind of recipe you’ll come back to often: fast, flavorful, and endlessly adaptable to whatever Greek-inspired sides you love most.
Tips for better taste
The spice behind this recipe.
The fine base of good cooking. Dissolves quickly and seasons evenly – ideal for cooking, baking, and seasoning to taste.
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