Filet de Boeuf Provençale from The Cooking of Provence by Patricia Lousada
This is an excellent recipe for entertaining because the preparation can be done well in advance. The beef is briefly roasted ahead of time, then sliced and stuffed with anchovy butter. It has a fi...
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Ingredients
- 1 teaspoon lemon juice
- 6 canned anchovies, drained
- 125 g (4 oz) unsalted butter
- 3 tablespoons olive oil
- 1 1/4 kg (3 lb) piece of thick fillet steak, trimmed and tied
- very finely chopped fresh parsley, to garnish
- salt
- pepper
- 2 tablespoons finely chopped fresh parsley
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