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

Name: Fillet of Beef with Red Wine, Anchovies, Garlic and Thyme
Ingredients: good few sprigs thyme to yield 2 teaspoons leaves, or 1 scant teaspoon dried thyme; 8 shallots or 4 banana shallots, chopped finely or sliced; 8 cloves garlic, peeled and squashed with flat of knife; 300 ml good red wine; 4 tablespoons brandy; 60 g unsalted butter; 2 x 750 g pieces fillet of beef, trimmed; 2 teaspoons caster sugar; 12 anchovy fillets, packed in olive oil, drained and chopped small; 1 tablespoon extra virgin olive oil

Preparation info

Difficulty
Medium

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

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

Ingredients

1 tablespoon extra virgin olive oil
60 g unsalted butter
8

Main course
Gluten-free

Method

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