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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.