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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.