Fillet of Beef with Anchovy Mayonnaise

Name: Fillet of Beef with Anchovy Mayonnaise
Ingredients: 1,5 kg beef fillet; 45 ml (3 tablespoons) soy sauce; 3 garlic cloves, crushed; 15 ml (1 tablespoon) sugar; 2 thick slices of country bread; 45 ml (3 tablespoons) olive oil; 15 ml (1 tablespoon) capers, drained; 4 handfuls mixed salad leaves and herbs, such as radicchio, chicory, rocket leaves, mint and basil; zest of 1 lemon; salt and freshly ground black pepper; anchovy mayonnaise:; 3 anchovy fillets; 3 large egg yokes; 15 ml (1 tablespoon) Dijon mustard; 10 ml (2 teaspoons) white wine vinegar; juice of 1 lemon; 275 ml salad oil

Perfect for entertaining, you can make the mayonnaise the day ahead and refrigerate.

Published 27 November 2023

Method

Preheat the oven to 200 ºC (400 ºF).
Clean the fillet and rub with soy sauce, garlic and sugar. Refrigerate for 3 hours.
Whiz the bread to crumbs in a food processor. Pile them onto a baking sheet, season with salt and pepper and drizzle with some of the olive oil. Toss with your fingers and bake for about 8 to 10 minutes until golden brown. Set aside.
Make the mayonnaise. Chop the anchovies and blend them in a food processor with the egg yokes, mustard, vinegar and lemon juice for 4 to 5 minutes. With the motor still running, very slowly pour in the oil in a thin, steady stream until the mayonnaise thickens and emulsifies. Season to taste and refrigerate until serving.
Roast the fillet for 25 minutes in the oven. Set aside to cool down.
Just before serving, cut the fillet into thin slices (it will be beautifully pink and juicy) and place onto a serving platter. Sprinkle with the bread crumbs and capers and drizzle with some olive oil. Serve with the mixed salad leaves, dressed with lemon zest and olive oil, and the anchovy mayonnaise.