BEEF FILLET WITH SALSA VERDE
The Rolls-Royce cut from the Rolls-Royce of meats: it would be sacrilege to mess around with this much. I like to serve fillet rare, so you can appreciate its almost buttery sweetness, but feel free to cook it a bit longer if you like. But please, not well done. That would be a travesty. Salsa verde is a sharp, punchy condiment from Italy that works particularly well with this cut.
Servings
8
Servings
8
Ingredients
FOR THE SALSA VERDE
Instructions
  1. Preheat the oven to 200°C/Gas 6.
  2. Place a heavy-based ovenproof frying pan over a medium heat and add a dash of olive oil. Season the beef all over, then brown in the pan on all sides for a minute or two. Add the garlic, thyme and rosemary and roll the beef around with the herbs. Add a couple of knobs of butter and, when melted, baste the beef in it. Transfer the pan to the oven and roast for 10–12 minutes (rare) or 15–17 (medium rare).
  3. Meanwhile, make the salsa verde. Put the anchovies with a teaspoon of their oil, capers, garlic, a pinch of salt and the half the herbs, in a mortar and pound with a pestle until a paste has formed. Stir in the mustard and vinegar. Loosen with a little oil, then stir in the rest of the herbs. Mix well to your preferred consistency. Taste and adjust the seasoning as necessary.
  4. Once the beef is cooked to your liking, baste it in the pan juices and transfer to a warm plate. Spoon over a couple of spoonfuls of salsa verde, cover loosely with foil and leave to rest for 10 minutes.
  5. To serve, slice thickly and spoon the salsa verde alongside.
HOW TO COOK BEEF FILLET
  1. Because beef fillet is so lean, it can easily dry out. It’s important to keep basting it, not just before it goes in the oven, but also once it comes out and is resting.