Fillet of Beef in a Parcel – al Cartoccio
Author of Michael Olivier a restaurateur remembers, and his excellent food and
wine website www.michaelolivier.co.za, offers us his recipe for his Fillet of Beef in a Parcel – al Cartoccio.
4 medium potatoes, peeled and cut into wedges
extra virgin olive oil to fry the potatoes
sea salt and freshly milled black pepper
4 Tbs butter
4 slices of fillet of beef, about 3cm thick
8 sprigs of thyme, leaves stripped off
about 16 chives
2 fat cloves of garlic
1 chilli – finely chopped
100g pitted black olives – finely chopped
4 Tbs red wine
4 anchovy fillets – finely chopped
Preheat the oven to 200C. Fry the potato wedges in a little olive oil over medium to high heat until golden, season lightly and set aside. Using the same frying pan, melt the butter and in it sear the fillet slices. Place the fillets on a circle of foil. Chop the herbs finely with the garlic cloves and chilli and divide the mixture between the four fillet slices. Top with the potatoes, the olives and a spoonful of wine and the anchovies. Season well with black freshly milled black pepper, go light on the salt and seal the paper packets. Bake in the oven for 15 minutes. Serve with a green vegetable and a glass of red wine.