Herb-crusted beef with forestier potatoes, little gem & anchovy cream
Waitrose and Partners

Herb-crusted beef with forestier potatoes, little gem & anchovy cream

Breadcrumbed beef fillet, on a bed of chargrilled lettuce leaves, with pancetta and mushrooms and an anchovy salad cream, served with forestier potatoes.

    • Serves4
    • CourseMain meal
    • Prepare1 hr
    • Cook30 mins
    • Total time1 hr 30 mins

    Ingredients

    • oil for deep frying
    • 2 Maris Piper potatoes, peeled and roughly diced
    • 2 echalion shallots, peeled, halved and thinly sliced
    • 1 tsp cornflour
    • 40g breadcrumbs, toasted
    • 25g pack chives, finely chopped
    • 400g beef fillet
    • 4 tbsp Vegetable oil
    • 1 tbsp Dijon mustard
    • 1 tbsp red wine vinegar
    • 1 small onion, peeled and finely diced
    • 50g whole baby button mushrooms
    • 77g pack Cooks' Ingredients Diced Pancetta
    • 80g unsalted butter
    • 25g pack flat leaf parsley, finely chopped
    • 4 little gem lettuce, cut in half

    For the anchovy salad cream

    • 2 tbsp cider vinegar
    • 1 tsp Dijon mustard
    • 1 tsp caster sugar
    • 1 pinch Maldon Sea Salt
    • ¼ tsp ground white pepper
    • 30g anchovy fillets, finely chopped
    • 1 clove garlic, peeled and finely chopped
    • 1 tsp picked thyme leaves
    • 170ml tub double cream