Spread the pepper on a chopping board, roll fillet until it is coated in pepper, then wrap the fillet evenly with jamon Serrano.
Slice fillet into thick and even slices and pan fry on a high heat for 2 minutes, cooking evenly on each side.
Once cooked, rest for 2 minutes and brush with lots of mustard.
In a mixing bowl, grate horseradish, chilli and garlic with splash of olive oil and chives. Fold in crème fraiche and mix well.
Toast bread rolls on the grill with cheese until it’s melted. Spread the horseradish crème on the steak and add rocket. Best served hot.

The Living Room

Filet Mignon Sliders