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Beef Fillet with Salsa Verde

Try Gordon's delicious recipe, featuring flavours of sherry, mustard and rosemary, for yourself. 


  • Olive oil, for frying

  • 1kg piece of beef fillet cut from the thick end

  • 2 heads of garlic, halved horizontally

  • 4 thyme sprigs

  • 2 rosemary sprigs

  • Butter, for basting

  • Sea salt and freshly ground black pepper

  • For the salsa verde

  • 5 anchovy fillets, reserve some of their oil

  • 11/2 tbsp capers

  • 2 garlic cloves, peeled and crushed

  • 11/2 tbsp Dijon mustard

  • 11/2 tbsp sherry or red wine vinegar

  • Extra virgin olive oil

  • Bunch of parsley, leaves only

  • Small bunch of mint, leaves only

  • Freshly ground black pepper


  • 1.

    Preheat the oven to 200ºC/Gas 6.

  • 2.

    Place a heavy-based ovenproof frying pan over a medium heat and add a dash of olive oil. Season the beef all over, then brown in the pan on all sides for a minute or two. Add the garlic, thyme and rosemary and roll the beef around with the herbs. Add a couple of knobs of butter and, when melted, baste the beef in it. Transfer the pan to the oven and roast for 10–12 minutes (rare) or 15–17 (medium rare).

  • 3.

    Meanwhile, make the salsa verde. Put the anchovies with a teaspoon of their oil, capers, garlic, a pinch of salt and the half the herbs, in a mortar and pound with a pestle until a paste has formed. Stir in the mustard and vinegar. Loosen with a little oil, then stir in the rest of the herbs. Mix well to your preferred consistency. Taste and adjust the seasoning as necessary.

  • 4.

    Once the beef is cooked to your liking, baste it in the pan juices and transfer to a warm plate. Spoon over a couple of spoonfuls of salsa verde, cover loosely with foil and leave to rest for 10 minutes.

  • 5.

    To serve, slice thickly and spoon the salsa verde alongside.

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