Fillet of Beef with Native PepperBerries

800g butt fillet of beef, well trimmed
1 tablespoonakudjura (ground bush tomato)
1 tablespoon black poppy seeds
1/2 tablespoon freshly cracked black pepper

Make sure the fillet is well trimmed of fat. Crush native pepperberries roughly and place in a bowl with rest of raw ingredients. Mix well.

Place berry mixture on a large sheet of foil. Roll fillet on all sides in mixture, making sure meat is well coated. Enclose meat tighly in the foil and place in refrigerator to 'set'. When ready to cook, heat a heavy based pan or grill until very hot. Place foil parcel of meat into pan or grill and cook without turning for 4 minutes. Turn and keep turning every few minutes for 10-15 minutes, this will give a rare result. For medium, cook a further 5-10 minutes, turning until roast feels firmer. Remove from pan and allow to cool in foil. Refrigerate in not using within 1 hour. At time of serving, unwrap parcel and slice. Serve with chutneys and salads.

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