6 portions. Maximum cost: £60,
Skill level: Medium – requires a pestle and mortar,
Total cooking time: 40 to 45 minutes,
- Prep time: 20 minutes,
- Cooking time: 25 minutes,
Equipment used: 1 frying pan, 1 baking tray, a pestle and mortar, tin foil,
Original recipe: (Gordon Ramsey’s) Beef fillet with salsa verde
A costly cut of meat, but well worth the expense for special occasions – I made this for Christmas lunch but it is also worth pulling out as an alternative for a more flashy Sunday roast.
I usually buy my meat from the local butcher but in the past have also purchased a good fillet from the Tesco finest range – you will, of course, get what you pay for.
I haven’t tried this with pork fillet but assume it would work just as well for a fraction of the cost.
If you’re not a fan of anchovies, I suppose you can substitute / leave them out however I have successfully fed this to an avid fish hater without any form of complaint. In fact, the salsa verde usually goes down so well that I now make double the amount.
(Original recipe in bold font)
Take the beef fillet out of the fridge at least an hour before you intend to cook it.
Although you will be bashing the garlic in a pestle and mortar shortly, I prefer to finely chop the cloves beforehand to prevent any large lumps remaining at the end.
(If you’re fan of salsa verde, double the quantities below)
Make your salsa verde – Put 5 anchovies with a teaspoon of their oil, 1 and a half tbsp of capers, 2 cloves of garlic, a pinch of salt and half a bunch of mint and parsley in a mortar and pound with a pestle until a paste has formed.
Stir in 1 and a half tbsp of mustard and 1 and a half tbsp of red wine 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.
Pre-heat the oven to 200 C.
Place a heavy-based oven proof frying pan over a medium heat and add a dash of olive oil. When hot, brown in the pan on all sides for a minute or two. Add 2 cloves of garlic (halved), 4 thyme sprigs and 2 rosemary springs 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).
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.
To serve, slice thickly and spoon the salsa verde alongside.
Serve with yorkshire puddings and veg.
For the beef…
- 1 kg of beef fillet (£60)
- 2 heads of garlic
- 4 thyme sprigs
- 2 rosemary sprigs
- butter, for basting
- salt and pepper
For the salsa verde…
- 5 anchovy fillets & oil (£1.80 for a jar)
- 2 tbsp capers
- 2 garlic cloves,
- 1 1/2 tbsp Dijon mustard
- 1 1/2 red wine vinegar
- Extra virgin olive oil
- a small bunch of parsley (leaves only)
- a small bunch of mint (leaves only)
- salt and pepper
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