Thyme beef fillet with anchovy dressing and pangrattato recipes

Category: Starters and mains

Thyme beef fillet with anchovy dressing and pangrattato


  • 1.25kg beef fillet
  • 2tbsp olive oil, plus extra for serving
  • dried thyme
  • 2tbsp fresh thyme, chopped

For the pangrattato

  • 3tbsp extra virgin olive oil
  • 1 large garlic clove, bashed
  • 100g day-old bread, made into rough crumbs
  • 1⁄2 small red onion, chopped
  • 1tbsp red wine vinegar
  • 25g pine nuts, toasted
  • 2tbsp salted capers, rinsed
  • 2tbsp chopped fresh parsley

For the anchovy dressing

  • 125g aïoli
  • 3 anchovy fillets, drained and rinsed
  • 1tbsp lemon juice


Serves 6

Preheat oven to 190C/375F/Gas 5. Rub the beef fillet with oil and dust with thyme, salt and pepper.

Heat a frying pan on high and sear the beef for about 4 minutes, turning to brown evenly. Transfer to a roasting tin and place in the oven to cook for 20 minutes. Remove from the pan and set aside to cool.

Meanwhile, to make the pangrattato, heat the olive oil in a frying pan and gently fry the garlic for 3-4 minutes over a low heat until lightly golden. Discard the garlic clove, increase the heat, add the breadcrumbs and stir- fry for 3-4 minutes until evenly browned. Drain on kitchen paper.

Combine the onion with the vinegar and set aside to soften for 15 minutes. Drain and pat dry.

To make the dressing, place the aïoli, anchovies, lemon juice and a pinch of pepper in a blender and purée until smooth. Set aside.

To serve, place the fried breadcrumbs, onion, pine nuts, capers and parsley in a bowl and stir well. Cut the beef into thin slices (it should be lovely and pink in the middle) and top with some of the pangrattato, the anchovy dressing and a drizzle of oil.

Recipe credit: Recipes, food and prop styling: Louise Pickford. Photography: Ian Wallace

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