This dish can be cooked with any beef cuts as fillet is quite dear. You can use rump, rib, sirloin etc.
You may choose to cook the tomatoes in a separate pan so their taste is not influenced by the beef.
INGREDIENTS
Beef
750g whole beef fillet, trimmed of fat and sinew
Salt and freshly ground black pepper
2 tbsp vegetable oil
Salsa Verde
4 tbsp chopped parsley
2 tbsp good quality capers, drained
4 anchovy fillets
1 clove of garlic, chopped
1 tbsp Dijon mustard
1 tbsp lemon juice
4 tbsp extra virgin olive oil
Grilled vegetables
4 medium sized potatoes, cooked, skin left on
Several sprigs of thyme
Olive oil
Bunches of vine tomatoes, still on the vine
Splash balsamic vinegar
Sugar, to taste
Salt and freshly ground black pepper, to season
3 tbsp fresh herbs, chopped, (eg thyme, parsley)
Recipe continues
METHOD
- Heat the barbeque to medium hot (when you can hold your hand over it for 3 seconds) or if using the oven, preheat it to 200 degrees Celsius.
- Season the beef fillet generously with salt and pepper then rub with the oil. Brown on all sides over the hottest part of the barbeque, then move to a cooler part and cover with a foil or a lid. Continue to cook, turning and checking frequently to ensure even cooking, until done to your taste – about 10 minutes for rare, about 20 – 25 minutes for medium to medium well done. Allow the beef to rest off the grill in a warm place for about 10 minutes before slicing.
- To make the salsa, grind the parsley, capers, anchovies, and garlic in a pestle and mortar or food processor. When they are well mixed together, add the mustard, lemon juice, and virgin olive oil. Season to taste with pepper.
- Have the barbeque past its hottest stage, but still a good medium hot heat to it. Halve the potatoes lengthwise and brush generously with the olive oil mix them together with a couple of sprigs of thyme. Brush the vine tomatoes with olive oil and season.
- Place the potatoes and vine tomatoes on the barbeque or under the grill. Add a splash of balsamic vinegar to the tomatoes, along with a scattering of sugar and roast until they are heated right through. They will take about 5 minutes.
- To serve, place a sliced beef fillet on each plate with a generous dollop of the salsa. Add the tomatoes and potatoes, drizzle with a little more olive oil, and sprinkle with the freshly chopped herbs.