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Beef recipes

Peppered beef fillet tagliata with chargrilled artichokes

30 minutes, plus resting time

Peppered beef fillet tagliata with chargrilled artichokes

By Scott Parker

Serves 8–10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes, plus resting time

Ingredients

1 Woolworths pepper-crusted beef fillet
1 jar capers, fried in ¼ cup sunflower oil
salt and black pepper
1 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 paste
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

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

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Peppered beef fillet tagliata with chargrilled artichokes

Peppered beef fillet tagliata with chargrilled artichokes

Ingredients

Method