Filet de Boeuf Provençale

Beef fillet stuffed with anchovy butter


Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The Cooking of Provence

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.


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


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