Per preparare il filetto di manzo ai 4 pepi: in un mortaio riunire tutti i tipi di pepe e pestarli. Pennellare il filetto con abbondante olio extravergine di oliva, quindi rotolare la carne nel mix di pepi, avvolgere il tutto con pellicola trasparente e far riposare per 24 ore in frigorifero. Trascorso il tempo, liberare la carne dalla pellicola ed eliminare l’eccesso di pepe, quindi servirla a fettine o in tartare tagliata al coltello, oppure scottata su una griglia molto calda per pochi minuti per parte, in modo che al centro la carne rimanga cruda, e servirla a fettine spesse.
Per preparare la vinaigrette alla senape: in una ciotola unire tutti gli ingredienti ed emulsionarli con una frusta fino a ottenere una salsa omogenea. Servire la carne con la vinaigrette e un’insalatina di stagione, oppure inserita in un bel panino croccante.
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