Fillet steak with salsa verde

Name: Fillet steak with salsa verde
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 beef fillet steaks, trimmed of fat; 1 tbsp extra virgin olive oil

This beautifully tender, flavourful fillet steak is cooked to perfection and paired with a olive oil and parsley based salsa verde.

3.5 out of 5 stars(2) Rate this recipe

Gluten free

Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins
Plusresting

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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

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.

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