Instructions: Roast and peel capsicum.

Heat a little oil in fry pan, season the meat with salt and quickly seal the meat all over. Place in a very hot preheated oven and cook for 5-7 minutes, keeping the meat nicely pink. Remove from the pan and keep warm while the meat rests.

Drain the oil from the pan, add the chopped onion and red capsicum with butter and sweat for a minute, deglaze with white wine and reduce by half, add beef stock, reduce and finish with cream. Remove to a blender and blend well to a smooth sauce. Finish with a touch of lemon juice, season.

Spread some sauce over each plate, slice the loins into mignonettes and place on the sauce. Decorate with a little julienne of red peppers and serve with your choice of crisply cooked vegetables.

Serves four.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.