Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Fillet of Beef with Salsa Verde, Deep-fried Globe Artichokes and Rocket

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Fillet of Beef with Salsa Verde, Deep-fried Globe Artichokes and Rocket

    Salsa verde is an incredibly clean, strong accompaniment to the beef and cuts through its richness. The recipe is for more sauce than you’ll need but it keeps well for a couple of days in the fridge and is delicious with simply grilled white fish or vegetables.

    • Preparation time: 15 minutes
    • Cooking time: 9 minutes to 15 minutes
    • Total time: 24 minutes to 30 minutes 30 minutes

    Serves: 4


    • 4 Globe artichokes
    • 4 x 250g Fillet steaks
    • 2 tbsp Extra virgin olive oil
    • Corn oil, for deep frying
    • 140g Rocket
    • 1 Unwaxed lemon, zest and ½ tbsp juice
    • Salsa verde
    • 5g Flat-leaf parsley
    • 5g Mint
    • 5g Basil
    • 5g Rocket
    • 1 tbsp Dijon mustard
    • 2 tbsp Red wine vinegar
    • 3 Anchovy fillets
    • 1 tbsp Capers, drained
    • 80ml Olive oil


    1. Make the salsa verde by pulsing all the herbs and rocket in a food processor to chop them roughly. Add the mustard, vinegar, anchovies and capers and pulse again. Slowly pour in the olive oil through the funnel. Taste and adjust the seasoning.
    2. Trim the artichokes, removing the spiky outer leaves with a sharp knife. Cut in half lengthways and remove all the hairy choke. Season the beef generously. Place a non-stick pan over a high heat and add 1 tbsp olive oil. When the oil is almost smoking, cook the beef without touching or turning for 4 minutes. Turn and cook for a further 2 minutes on the other side. Remove from the pan and rest for 5 minutes while you cook the artichokes.
    3. Fill a large saucepan one-third full with corn oil. Heat the oil to 180°C, or until a 2cm cube of bread browns in 25 seconds, and lower in the artichokes; cook for 3–6 minutes depending on shape and size, until tender. Remove and drain on kitchen towel. Dress the rocket with the lemon zest and juice and remaining olive oil. Season, then toss the artichokes through the rocket. Divide the beef between the plates. Pile the rocket and artichokes over and around it and spoon over the salsa verde.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    The Corker recommends- This vivacious dish with
    its piquant sauce is best partnered by a relatively light red.


    Average user rating

    5 stars