zoom Fillet steak with salsa verde
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Fillet steak with salsa verde

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      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
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Fillet steak with salsa verde

    • Preparation time: 10 minutes + resting
    • Cooking time: 5 minutes
    • Total time: 15 minutes + resting

    Serves: 2

    Ingredients

    2 beef fillet steaks, trimmed of fat
    2 tbsp extra virgin olive oil

    For the salsa verde
    25g pack fresh parsley, stalks removed
    2 tbsp capers
    ½ clove garlic
    4 anchovy fillets
    ½ tsp Dijon mustard
    ½ tsp red wine vinegar
    7 tbsp extra virgin olive oil
     

    Method

    1. Place all the ingredients for the salsa verde in a mini chopper/food processor and blitz until fairly smooth.

    2. For the steak, heat a dry cast-iron or stainless steel frying pan on a high heat until hot. Smear the steaks with oil on each side and season with salt and black pepper. When the pan is very hot add ½ tablespoon of oil and quickly add the steaks. Fry for 2 minutes on each side for rare. Do not move the steaks in the pan as soon as you put them in otherwise they will stick – let them form a crust first and then you’ll be able to turn them over when browned.

    3. Once the steak is cooked to your liking, remove from the pan onto a warm plate, and cover with foil and a couple of tea towels to keep warm. Leave to rest for 5-10 minutes. Serve with the salsa verde sauce spooned over and some chicory leaves, if desired.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary