Heres one that i like its simple, never fails,
Take one roe fillet cut it into portions cut it as square as you can, dry it on a cloth, kitchen towel can stick to it and can be hard to come off.
Roll out a length of cling film so big that you can wrap each of the fillet cuts later.
Set a pepper mill so that it will crack the pepper corns in to large bits then grind the pepper over the cling film sprinkle some sea salt flake with the pepper at this point I add chilli flakes just to hot it up a bit,
Place the fillet on the cling film and simply role the fillet in the mix and then wrap in the cling film as tight as you can. Put it in the fridge for 4-6 hours. Remove from the fridge Ĺ hour before you are ready to cook.
Heat a hot dry or slightly oiled pan you need the pan as hot as you can get it with out burning the oil next grab the fillet around the middle so you can seer both the ends then do the same to the sides, you are looking for a light brown crust but not to long or the pepper and chilli will burn
Once seared place in a pre heated oven 180oc for 10min depending on how well done you like it, remove an place on a cutting board and allow to rest for 3 -7 min.
While the fillet is resting use the same pan to make sauce, use one glass good red wine (if you not prepared to drink it then donít cook with it) allow the wine to heat allowing the alcohol to evaporate add one table spoon of wild berry jam black berry, cranberry what ever you like, one spoon of honey and constantly stir until it turns into a syrup
You can then cut in to thin slices and serve or serve whole, if the fillet is to under done you can now put it back in the oven but keep an eye on it. As it will dry out fast.
Place the sliced fillet on to a warm plate drizzle the syrup over the meat and some roast veg, carrots parsnips and of course tatties.
And enjoy with the rest of the wine