Fillet of Beef with Anchovy and Mustard Dressing

, from Issue #87. December, 2019
Photography by Josh Griggs.
Fillet of Beef with Anchovy and Mustard Dressing

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


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




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.