Name: Cold Fillet of Beef with Green Sauce (Filetto Freddo con Salsa Verde)
Yield: Serves 4
Cuisine: Italian
Ingredients: grated rind of 1 lemon; 6 tbsp olive oil; 30 g (a good 1 oz) butter; salt and pepper to taste; 6 tbsp chopped fresh flat-leaf parsley; 1 whole fillet of beef, weighing 600 g(1 lb 5 oz) in total; 8 small gherkins; 1 tbsp green peppercorns preserved in brine, drained; 8 anchovy fillets; 25 g (1 oz) salted capers, rinsed

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘This piece of meat cooked rare and eaten cold resembles the English roast beef, and indeed my love for this dish has made me create an “Italian” version with the addition of a special salsa verde or green sauce. The fillet is the tenderest part of the animal, which makes it eminently suitable for this recipe.’

Ingredients

1 whole fillet of beef, weighing 600 g(1 lb 5 oz)

Method

Tie the fillet with kitchen string in such a way that it keeps its round shape, and salt it. In a steak pan, heat the butter and fry the whole fillet fiercely for a few minutes on each side, so that it appears almost charred on the outside but is still rare towards the centre. Put it aside to cool.

To make the green sauce the simplest way, put all the ingredients in a blender and purée