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Ingredients
2 beef fillet steaks, trimmed of fat
1 tbsp extra virgin olive oil
For the salsa verde
25g fresh parsley, stalks removed
2 tbsp capers
½ garlic clove
4 anchovy fillets
½ tsp Dijon mustard
½ tsp red wine vinegar
7 tbsp extra virgin olive oil
Method
Place all the ingredients for the salsa verde in a mini chopper/food processor and blitz until fairly smooth.
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,119kJ/ 511kcals
Fat
41g
Saturated Fat
8.5g
Carbohydrates
0.9g
Sugars
0.5g
Fibre
0.9g
Protein
34g
Salt
1.7g
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