Fillet of Beef with Red Wine, Anchovies, Garlic and Thyme

Preparation info
    • Difficulty


Appears in

By Nigella Lawson

Published 1998

  • About

I love this particular combination: see, too, the more wintry, homey version in Cooking in Advance.


  • 1 tablespoon extra virgin olive oil
  • 60 g unsalted butter
  • 8


In a heavy-based pan (I use a cast-iron rectangular casserole; a baking tin, if it’s sturdy enough, would do) in which the fillets will fit comfortably (no scrunching at the ends and they mustn’t touch each other) heat the olive oil and 30 g of the butter. Add the shallots, sprinkle with a little s