Ingredients
| 400 g | Beef fillets, 2 x 200g steaks, patted dry (Main) |
| 4 sticks | Rosemary, leaves stripped off |
| 1 bunch | Flat leaf (Italian) parsley, chopped |
| 1 handful | Sage leaf, chopped |
| 3 | Garlic cloves, peeled and finely sliced |
| 6 | Anchovy fillets, chopped |
| 1 tsp | Sea salt flakes |
| 1 tsp | Cracked black pepper, finely milled |
| 125 ml | Olive oil |
| 1 | Lemon, juiced |
| 1 | Onion, white, peeled and thinly sliced |
| 1 | Fennel bulb, washed and shaved thinly with a peeler or mandolin |
| 400 g | Savoy cabbages, or cavolo nero leaves, stalks removed and thinly sliced |
| 50 ml | Vinaigrette |
| 1 | Lemon, cut into wedges for serving |
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Directions
- The day prior to cooking, add the beef fillet steaks to a marinade made by combining the following 9 ingredients in a mixing bowl.
- Cover with an elasticated bowl cover (the kind that looks like a shower cap) and refrigerate.
- Make the cabbage salad by combining the white onion rings, shaved fennel bulb, savoy or cavolo nero cabbage and vinaigrette in a mixing bowl.
- Meanwhile, heat the barbecue grill, add a little oil and fry the steaks. Keep an eye on the hot spots under the grill.
- Remove from the barbecue and rest for half the amount of cooking time on a cooling rack - do not cover with foil.
- Pour any resting juices into the cabbage salad.
- Serve the beef with extra lemon wedges and the cabbage salad.
