Italian Herb Crust Beef

Italian Herb Crust Beef

I’ve been obsessing over all things Italian recently, and this recipe for tenderloin really makes me feel like I’m drinking aperitifs on the Amalfi coast one lazy summer afternoon. Don’t be deterred by the anchovy- the fishiness departs during cooking leaving the beef tasting more meaty and juicy. Serve with whatever you like, I love some fresh bread, white bean dip and a mixed herb salad.


Ingredients

  • 1kg topside beef
  • 4 anchovies


Herb Crust

  • 150g sourdough breadcrumbs
  • 20g parmegiano-reggiano
  • 3 handfuls of parsley
  • 13g sage
  • 3½ tbs olive oil
  • zest of one lemon
  • Dijon mustard
  • sea salt
  • freshly ground black pepper


Method

  1. Leave your beef out to temper for an hour, dress lightly with salt, pepper and 1 tbsp olive oil. Whilst you’re waiting make the herb crust.
  2. Heat oven to 160C. Blitz all the herbs in a food processor and stir breadcrumbs, parmesan, parsley, sage, salt and pepper together in a bowl, drizzle with remaining olive oil and toss until well combined.
  3. Cover your beef with mustard, just enough to stick the crust, place anchovies on an angle about 3 cm’s apart, and press on crust over the top in an even layer (about 1 cm thick).
  4. Put beef in a snug roasting tray slightly elevated on a drip tray, and cook for 45-50 minutes, put the temperature probe into the thickest part of the meat for an internal temperature of 60 for rare. Let the beef rest on a cutting board for 30 minutes, covered with foil.