Filet de Boeuf Provençale

Name: Filet de Boeuf Provençale
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 6–8
Cuisine: French
Ingredients: 125 g (4 oz) unsalted butter; 1 teaspoon lemon juice; 1.25 kg (3 lb) piece of thick fillet steak, trimmed and tied; 3 tablespoons olive oil; 6 canned anchovies, drained; 2 tablespoons finely chopped fresh parsley; salt and pepper; very finely chopped fresh parsley, to garnish

Beef fillet stuffed with anchovy butter

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
55 min

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

This is an excellent recipe for entertaining because the preparation can be done well in advance. The beef is briefly roasted ahead of time, then sliced and stuffed with anchovy butter. It has a final roasting while you are eating the first course.

Ingredients

1.25 kg (3 lb) piece of thick fillet steak, trimmed and tied
3 tablespoons oliv

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to Gas Mark 8/230°C/450°F.

Season the meat with salt and pepper. Heat the oil in a roasting tin, on top of the stove, and brown the meat on all sides. Roast the fillet in the