Ingredients

Method

• 1 x Woolworths Pepper Crusted Beef Fillet
• 1 x jar capers fried in ¼ cup sunflower oil
• Salt and black pepper
• 1 x jar Woolworths Grilled Artichokes, cut in half lengthways
• 40 g fresh Italian parsley
• ½ packet rocket
• 90 g Woolworths Pickled Red Onion Petals
For the wasabi and chive sauce:  
• 2 t wasabi
• 4 T Woolworths Sour Cream
• 1 T Woolworths Dijon Mustard
• 1 t Woolworths Apple Cider Vinegar
• ¼ cup Woolworths Whipping Cream
• 1 T fresh chives, chopped
• Maldon sea salt, to taste
• Black pepper, to taste  

Method

Ingredients

1. Remove the beef fillet from the fridge about 30 minutes before cooking. Drizzle with 1 tablespoon of the artichoke oil.

2. Season the beef generously with salt and cook on the braai, turning occasionally, until it’s charred all over but still rare in the centre. For a medium steak, cook until it reaches 60°C—this should take around 6 minutes. Set the beef aside to rest for 10 minutes.

3. In the meantime, pick the parsley and rocket leaves. Drain the pickled onions and toss them with the leaves and 1 tablespoon of the artichoke oil and pickled onion juice. Season lightly with salt.

4. To serve, carve the rested beef into thin slices and arrange them neatly on the base of the plate. Season with Maldon sea salt, then lightly drizzle over the wasabi sauce. Place a piece of chargrilled artichoke on each slice, and sprinkle with crispy capers. Top with the salad mixture and serve immediately.

Chef’s tip. Try this recipe with silver anchovies, I know they are not everyone’s cup of tea but the salty, vinegar, umami little fillets just pair so well with the beef