Persillade of Beef with Anchovy Sauce

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

This comes into the category of self-indulgence. Although it’s good enough for a party, its intense but rustic flavours are probably best enjoyed at home with a bottle of something chunky from the Rhône valley.

The trick with this dish is to have the cooking butter hot enough to cook the meat quickly but not so hot that it burns the persillade. As the meat won’t take long to cook, watching the butter and turning down the heat if it starts to brown shouldn’t be too taxing.