Peppered Beef salad

2 tblsp black peppercorns

1 beef fillet (700g)trimmed and stringed

2/3 cup balsamic vinagar

1tbsp olive oil extra to drizzle

4-6 tblsp tapenade

6 red radishes thinly sliced

100 gr rocket

1 cup flat parsley leaves

1 roasted red capsicum sliced

1/2 cup black olives

4 spring onions thinly sliced

Method

1. roughly crushed pepper
2. lay out on plastic wrap and evenly spread 
3. roll the beef in pepper
4. heat oil on pan or barbecue 
5. cook fillet 2-4 minutes on each side 
6. transfer to baking dish then place in oven 190c for 5 minutes take and rest for at lest 20 minute(wrapped in foil and tea towel
7. boil vinagar until reduced by half set aside
8. slice beef thinly arrange on plate with dollops of tapenade  spread over all other ingredients drizzel with balsamic and olive oil