This is a great hearty winter dish, sure to warm cold bones on any cold or rainy night!
Season the scotch fillets, splash with olive oil and BBQ to medium rare. Rest.
Blanch the brussel sprouts and cut into four.
BBQ the sprouts together with the bacon until caramelised and just soft.
In a mortar and pestle, pound the garlic with a pinch of salt.
Add the anchovies and pound until smooth.
Add a splash of red wine vinegar and slowly drizzle in the oil to form an emulsion.
Serve the sprouts on a large serving platter.
Slice the beef and arrange over the top and finish with the anchovy sauce.
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