I’ll kick things off. After being disappointed by my recent efforts at Beef Wellington aka “A big expensive & over-rated sausage roll”, I went in search of an alternative…
Blend into a paste a mixture of:
4 garlic cloves
A small jar of anchovies (yes all of them + oil)
Lots of fresh rosemary leaves (about 4-6 large sprigs)
Juice of a lemon
Black pepper
Blend to a paste - add dash more olive oil if necessary to create constancy of pesto sauce.
Take a large eye fillet and bite a hole through the centre (I used a knife steel).
Stuff it with the paste through the whole length (a bit messy)!
Plus smear the excess all over the outside,
Wrap tightly in cling film and leave in fridge 24hrs (believe me this is essential).
Next day cook sear it briefly on all sides on frying pan and roast in oven at 190-200C for ~30 mins until cooked (internal temp about 53C).
Rest for 10 mins and serve with new pots & minted peas.
