ROAST FILLET OF BEEF WITH PROVENCAL TOMAOTES

Another winner from Rick Stien and for our butcher. The beef is Delicious, and the fries are a revelation, worthy of a separate post.

INGREDIENTS

A piece of beef fillet 1.5 k
Olive oil for brushing
salt and black pepper
sprig of flat leaf parsley

For the Provençal Tomatoes

3 large Marmande Tomatoes
4 garlic cloves crushed
6 anchovy fillet drained and chopped
15 g flat leaf Parsley finely chopped
Half teaspoon herb de Provence
pinch of dried red chilies
40 g breadcrumbs
2 tablespoons extra Virgin Olive Oil

METHOD

Preheat the oven 200°C

Cut the tomatoes in half and remove the seeds, then make small cavities, for the stuffing.

Season with salt and pepper, and place the cut side up on an oiled baking tray.

Mix together the Garlic, anchovies, parsley, herb de Provence, dried chillies, breadcrumbs and half a teaspoon of salt. Sprinkle some of the breadcrumb mixture over each tomato, gently pressing it down into the cavities, then add a little mores to completely cover the surface. Drizzle 1 teaspoon of oil over each tomato.

Rub the beef with olive oil and season well with plenty of salt. Heat an ovenproof frying pan over a high heat and when smoking add the beef and sear for two minutes on both sides. Transfer to the oven with the tomatoes and roast for 15 minutes.

Remove the beef and cover and keep warm. Leave the tomatoes for another 5 minutes or so until the topping is crisp and golden.

To Serve. Carve the beef into thin slices. Divide between 6 warm plates, place half tomato alongside and drizzle  with, the juices from the beef and the tomatoes. Garnish with the sprigs of Parsley;

Serve with SICILIAN FRIES and frisée salad with a mustard dressing

Original recipes Rick Stein French Odyssey