Caveman fillet with anchovy butter
| Serves: | 4 |
| Cooking Time: | 25 minutes |
| Prep Time: | 30 minutes |
Ingredients
- 1 Ciabatta loaf, cut into 1.5cm thick diagonal slices, for serving
- sea salt and freshly ground pepper, to taste
- red wine vinegar, to serve
- 2 Tbsp extra virgin olive oil, plus extra for drizzling
- 350 g bella tomatoes, roughly chopped
- 10 anchovy fillets, roughly chopped
- 1 large lemon, zested (optional)
- 4 cloves garlic, finely chopped
- 250 g butter, plus extra, melted, for the tart base
- sea salt, to taste
- 500 g beef fillet
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Cooking Instructions
- Place the beef fillet on a large dish and season generously with salt. Allow to stand at room temperature for 30 minutes.
- Place the fillet directly onto the hot coals and cook for 2 minutes, then turn slightly every few minutes to evenly cook the steak. Don’t worry if a few coals stick to the steak when turning, they will fall off with a little nudge. You will be able to cook the steak perfectly medium rare directly in this way. Remove from the coals, cover with tin foil and rest for 5 minutes.
- Slice thickly, top with the anchovy butter and serve with the tomato bruschetta.
- To make the tomato bruschetta, mix all the ingredients except the ciabatta. Toss to combine and allow to rest for a few minutes. Coat the ciabatta with olive oil, then place on a braai grid over medium coals and toast for a few minutes. Turn and toast the other side. Top with the tomato mixture to serve.
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