Fillet is one of the most delicious cuts of meat. So go one step further and add some spicy flavours to make it even better. Cubed beef fillet marinated in chilli and fennel is a wonderfully seasoned main.
To drink: Tame the chilli with a soft, fruity wine that’s big enough to match the beef: go for Guardian Peak Merlot.
Cubed beef fillet marinated in chilli and fennel
- 10 caperberries
- 50ml fennel fronds
- 40ml anchovy paste
- 2 red chillies, seeded and finely chopped
- juice of 1 lemon
- 100ml extra virgin olive oil
- 1kg beef fillet, cubed
- salt and freshly ground black pepper, to taste
- crusty bread, to serve
Place the caperberries, fennel fronds, anchovy paste, chillies, lemon juice and olive oil in a jar with a lid and shake to combine well.
Put the fillet in a serving dish and pour over half of the mixture.
Heat a non-stick frying pan to hot and quickly toss the fillet to seal. Season. Return the beef to the serving dish and toss it in the remaining olive oil mixture. Serve with crusty bread.