A classic combination, this tender cut of beef makes a very impressive centrepiece and is the perfect main course for a gathering of family and friends.
Serves: 10
INGREDIENTS
ANCHOVY AND LEMON BUTTER
100 grams butter, at room temperature
4-6 good-quality anchovies, very finely chopped
finely grated zest 1 lemon
2 cloves garlic, crushed
2 tablespoons finely chopped parsley
¼ teaspoon chilli flakes
sea salt and ground pepper
BEEF
1½-2-kilogram piece eye fillet of beef, trimmed and tied (see Cook's note)
olive oil
sea salt and ground pepper
TO SERVE
Horseradish Sauce, optional (see recipe below)
METHOD
ANCHOVY AND LEMON BUTTER: Place all the ingredients in a bowl, season with salt and pepper and combine well. Cover and chill. Allow to come to room temperature just before you’re ready to serve.
BEEF: Preheat the oven to 220°C fan bake.
Brush the fillet with oil and season generously with salt and pepper.
Heat a large frying pan or grill plate and when very hot, sear the beef on all sides. This should take about 8 minutes. Place on a lipped baking tray and roast for 20 minutes for medium-rare beef. Allow to rest, lightly covered with a piece of baking paper and a tea towel, for 15 minutes before carving.
TO SERVE: Transfer to a platter and smear a little of the anchovy and lemon butter over the top of the fillet, serving the rest separately. Serve with the Horseradish Sauce, if using.
COOK'S NOTE: Fold the tapered end of the fillet under itself, then tie in sections with cooking string to form a neat log. This helps the fillet to cook evenly.
Horseradish Sauce
INGREDIENTS
½ cup cream
3 tablespoons horseradish sauce
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
sea salt and ground pepper
METHOD
Whisk the cream, horseradish sauce and mustard together to soft peaks. Add the vinegar and season well.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.