Fillet of beef with anchovy, brown butter and wild greens

Fillet of beef with anchovy, brown butter and wild greens

By
From
Spring
Serves
4
Photographer
Andy Sewell

The idea for this dish came from a conversation I had with James Henry, the very talented young Australian chef whose restaurant Bones in Paris has made everyone sit up and take notice. We were discussing our mutual love of anchovies with meat. He talked of pairing anchovies with butter that’s been cooked until its colour deepens and its flavour has taken on a nuttiness. I liked the idea and went away to try it. I absolutely love the combination and have James to thank for this dish. It is not delicate or pretty visually, but it tastes truly delicious!

Ingredients

Quantity Ingredient
800-850g whole fillet of beef, trimmed
A splash olive oil
100g unsalted butter
2 x 50g tins anchovies, (Ortiz are my favourite)
2 tablespoons red wine vinegar
2 handfuls wild greens, (or a mixture of rocket and dandelion)
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Season the meat really generously all over with salt and pepper. This is important, as the sea salt combined with a high heat will give the beef a deliciously textural, crunchy outer coating.
  2. Place a heavy-based frying pan, large enough to hold the whole fillet, over a high heat. When the pan begins to smoke, add the oil and swirl the pan to coat the base well. Add the meat and brown really well all over; this is best achieved by leaving the meat alone – if you push it around in the pan it will stew rather than form a crust. Once the meat is really well browned, transfer it to a roasting tray and place on the middle shelf of the oven to finish cooking for 5 minutes.
  3. Meanwhile, place the butter in a heavy-based nonstick pan over a high heat and allow it to melt and begin to foam. As soon as the butter begins to colour (and smell deliciously nutty), add the anchovies and stir vigorously until they disintegrate and become a part of the sauce.
  4. When the meat is cooked, remove it from the oven and set aside in a warm place to rest while you wilt the greens.
  5. Once the anchovies have melted into the sauce and thickened it slightly, add the wine vinegar. Now add the greens and cook briefly, stirring, to just wilt the vegetables. Set aside.
  6. To serve, cut the meat into thick slices, allowing 3 slices per person. Arrange on warm plates and spoon the sauce and wilted greens over the top. Serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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