Fillet with anchovy, olive and balsamic vinegar dressing

Recipe from: 9/1/2004 12:00:00 AM

Ingredients 13
Servings 1


Serving Change
  • 1.50
    beef fillet
  • 15
    olive oil
  • 4
    cloves garlic, sliced
  • 1
    large handful fresh oregano, torn
  • salt and milled pepper
  • 8
    anchovies, chopped
  • 12
    depipped calamata olives, halved
  • 15
    each Italian parsley and chives, chopped
  • 60
    balsamic vinegar
  • 45
    olive oil
  • milled pepper
  • rocket leaves, washed well


Rub fillet with olive oil, garlic, oregano and seasoning, and leave for at least 30 minutes.
Braai over hot coals (or grill) for about 10 minutes per 500 g.
When fillet is ready, set aside to rest for 10 minutes.
Mix dressing ingredients.
Slice fillet and arrange on a bed of rocket.
Drizzle with dressing and serve warm with bread or boiled potatoes.
Note: To roast instead of braai the fillet, sear meat on all sides. Place in a preheated 200 °C oven and roast for eight to 10 minutes per 500 g.
Remember, you can always cook rare meat a little more, but overdone meat is simply overdone!

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