Another Version of Mariner’s Beef

Filet de boeuf nautes

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This is traditionally much enjoyed by the hunters or chasseurs. The beef is slapped into split baguettes and eaten standing up, boots on feet and guns on shoulder. Probably a shot of marc would go well with it early in the morning.


  • 1 beef fillet weighing 500-750 g
  • 5 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • small bunch parsley, finely chopped
  • 4-5 anchovies, finely chopped
  • 6 cornichons, finely chopped
  • salt, pepper


    Heat 2–3 tablepoons olive oil in a saucepan and cook the onion gently for 10 minutes. Remove from the heat and allow to cool. Mix with all the other ingredients except the beef. Set this mixture aside.

    Heat the oven to 200°C. Coat the fillet with olive oil and season well with freshly ground pepper. Oil a frying-pan with a tablespoon of oil and heat it until smoking; put in the fillet and brown it for 1 minute on each side. Transfer to a roasting pan and roast for 10 minutes, turn down the oven to 180°C for a further 10 minutes, then remove the fillet, transfer it to a deep plate and cover it lightly with foil. Let it rest for 10 minutes, then slice the meat into thick slices – a lot of juice should have run out by now. Mix the chopped mixture into the juices and muddle the slices of beef in this gravy. Serve with chunks of bread or in baguette sandwiches.

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