Seared fillet with salsa verde & spinach
200 g, waxy potatoes such as charlotte
8 clove(s), in their skins
1 teaspoons, level
Beef fillet steak, raw
2 medium, 2x 150g fillet with visible fat removed
5 sprig(s), fresh
Capers, in Brine
1 teaspoons, heaped teaspoon, drained and rinsed
Pickled Gherkins, drained
Anchovies in oil, drained
¼ teaspoons, level
Vinegar, All Types
Frylight 1 Calorie Extra Virgin Olive Oil
- For the salsa verde, place the crushed garlic in a mixing bowl. Roughly chop all the herbs together using a large knife. Then add the capers, cornichon and anchovy and chop those too, until everything is finely chopped. Add to the mixing bowl. Stir in the Dijon mustard, vinegar and olive oil. Season and set aside.
- Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Place the sliced potatoes and garlic cloves, if using, on a baking sheet. Mist well with the cooking spray and cook for 25 minutes, or until the garlic is soft and the potato slices are crisp and golden.
- Rub the mustard powder into the steaks. Heat a griddle or frying pan, mist with cooking spray and add the steaks. Cook for 2½ minutes on each side for medium rare, or until done to your liking, then season and set aside on a warmed plate to rest.
- Wilt the spinach in a hot pan, season, then divide between 2 warmed plates. Place a steak on top and pour over some of the juices. Top each steak with a spoonful of the salsa verde, and serve with the potatoes and garlic.