Tuscan-style grilled beef fillet

Tuscan-style grilled beef fillet. Photo / Ian Jones

Serves two

2 x 200g beef fillet steaks, patted dry
4 sticks rosemary, stripped, leaves chopped
Handful flat-leaf parsley leaves, chopped
Handful sage leaves, chopped
3 cloves garlic, peeled and finely sliced
6 anchovy fillets, chopped
1 tsp sea salt flakes
1 tsp freshly milled pepper
125ml olive oil
1 lemon, juiced
1 white onion, peeled and thinly sliced
1 fennel bulb, washed and shaved thinly with a peeler or mandolin
400g savoy or cavolo nero cabbage leaves, stalks removed and thinly sliced
50ml vinaigrette

1 The day prior to cooking, marinate the beef fillet steaks by combining first 10 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.

5 Keep an eye on the hot spots under the grill (use the guide in the story to judge your cooking degree).

6 Remove from the barbecue and rest for half the amount of cooking time on a cooling rack - do not cover with foil.

7 Pour any resting juices into the cabbage salad.

8 Serve the beef with extra lemon wedges and the cabbage salad.