Beef Fillet with Salsa Verde
Beef Fillet with Salsa Verde
Get this quick and easy beef recipe from Gordon Ramsay's Ultimate Home Cooking.
  • Difficulty Level Moderate
  • Technique Searing
  • Preparation Time 25 minutes
  • Cooking Time 25 minutes
  • Yield 6 servings
  • Olive oil, for frying
  • 1 kilogram piece of Beef fillet cut from the thick end
  • 2 heads of Garlic, halved horizontally
  • 4 Thyme sprigs
  • 2 Rosemary sprigs
  • Butter, for basting
  • Sea salt and freshly ground Black pepper
  • For the Salsa Verde:
  • 5 Anchovy fillets, reserve some of their oil
  • &frac112; tablespoons Capers
  • 2 Garlic cloves, peeled and crushed
  • &frac112; tablespoons Dijon mustard
  • &frac112; tablespoons Sherry or Red wine vinegar
  • Extra virgin Olive oil
  • Bunch of Parsley, leaves only
  • Small bunch of Mint, leaves only
  • Freshly ground Black pepper
  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

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