This is a great hearty winter dish, sure to warm cold bones on any cold or rainy night!


  • 2 Scotch Fillet

  • 500g brussels sprouts

  • 4 rashers smoky bacon cut into 3cm long strips

  • 1 garlic clove

  • sea salt

  • 8 anchovies

  • cabernet vinegar

  • Extra Virgin Olive Oil


  • 1.

    Season the scotch fillets, splash with olive oil and BBQ to medium rare. Rest.

  • 2.

    Blanch the brussel sprouts and cut into four.

  • 3.

    BBQ the sprouts together with the bacon until caramelised and just soft.

  • 4.

    In a mortar and pestle, pound the garlic with a pinch of salt.

  • 5.

    Add the anchovies and pound until smooth.

  • 6.

    Add a splash of red wine vinegar and slowly drizzle in the oil to form an emulsion.

  • 7.

    Serve the sprouts on a large serving platter.

  • 8.

    Slice the beef and arrange over the top and finish with the anchovy sauce.

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