A fillet of beef is a fantastic cut to use for a special occasion. The piquant anchovy sauce is the perfect accompaniment along with the fresh herbs and capers.
Serves: 6-8
INGREDIENTS
1.2-kilogram fillet of beef, at room temperature (see Cook’s note; I used Greenlea Butcher Shop)
sea salt and ground pepper
olive oil
To serve
2 tablespoons capers, well drained
2 cups soft herbs; use one kind or any combination of parsley, basil, dill, chervil
Anchovy and Mustard Dressing (see recipe below), to serve
Anchovy and Mustard Dressing
1 cup good-quality mayonnaise (I used Best Foods)
6 anchovy fillets (I used Ortiz)
2 cloves garlic, crushed
2 teaspoons
Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons each lemon juice, olive oil and water
METHOD
Preheat the oven to 220°C fan bake. Place a shallow baking tin in the oven to preheat.
Remove all the silverskin from the fillet and tie at intervals with kitchen string.
Season generously with salt and pepper. Heat a large sauté pan with a little oil and, when very hot, add the beef and quickly sear on both sides until golden.
Transfer to the heated baking tin and roast for 25 minutes for medium-rare beef. Wrap the tray in foil and leave to rest for 20 minutes for the beef to set up and finish the cooking process.
To serve: Transfer to a serving platter and top with the capers. Place the herbs on the side and serve the Anchovy and Mustard Dressing separately.
Cook’s note: Try to buy a centre-cut piece of fillet for even cooking.
Anchovy and Mustard Dressing
Place all the dressing ingredients, except the water, in a food processor and blend until smooth, or use a stick blender. Add the water and process again. Store in an airtight container in the fridge for up to 4 days. Makes about 1¼ cups.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!