Tuscan-style grilled beef fillet

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

Directions

1. The day prior to cooking, add the beef fillet steaks to a marinade made by combining the following 9 ingredients in a mixing bowl.
2. Cover with an elasticated bowl cover (the kind that looks like a shower cap) and refrigerate.
3. Make the cabbage salad by combining the white onion rings, shaved fennel bulb, savoy or cavolo nero cabbage and vinaigrette in a mixing bowl.
4. Meanwhile, heat the barbecue grill, add a little oil and fry the steaks. Keep an eye on the hot spots under the grill.
5. Remove from the barbecue and rest for half the amount of cooking time on a cooling rack - do not cover with foil.
6. Pour any resting juices into the cabbage salad.
7. Serve the beef with extra lemon wedges and the cabbage salad.