Tuscan-style grilled beef fillet
1/6/2011
Serves 2
Ingredients
| 200 g | Beef steaks |
| 4 sprigs | Rosemary |
| 1 bunch | Flat leaf parsley |
| 1 bunch | Sage leaf |
| 3 | Garlic cloves |
| 6 | Anchovy fillets |
| 1 tsp | Sea salt flakes |
| 1 tsp | Cracked black pepper |
| 125 ml | Olive oil |
| 1 | Lemon |
| 1 | Onion |
| 1 | Fennel bulb |
| 400 g | Savoy cabbage |
| 50 ml | Vinaigrette |
Directions
- The day prior to cooking, marinate the beef fillet steaks by combining first 10 ingredients in a mixing bowl.
- Cover with an elasticated bowl cover (the kind that looks like a shower cap) and refrigerate.
- Make the cabbage salad by combining the white onion rings, shaved fennel bulb, savoy or cavolo nero cabbage and vinaigrette in a mixing bowl.
- Meanwhile, heat the barbecue grill, add a little oil and fry the steaks.
- Keep an eye on the hot spots under the grill (use the guide in the story to judge your cooking degree).
- Remove from the barbecue and rest for half the amount of cooking time on a cooling rack - do not cover with foil.
- Pour any resting juices into the cabbage salad.
- Serve the beef with extra lemon wedges and the cabbage salad.
Wine Match
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