Fillet steak with salsa verde

Fillet steak with salsa verde

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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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

  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.

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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