Fillet steak with lobster tail, anchovy and tarragon dressing and crispy shallots

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

Ingredients

For the dressing

  • 10 anchovy fillets, finely chopped
  • 2 shallots, finely chopped
  • 2 tbsp red wine vinegar
  • 4 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp Dijon mustard
  • 1 tbsp finely chopped fresh tarragon

For the crispy shallots

  • vegetable oil, for deep-frying
  • 4 tbsp plain flour
  • 4 banana shallots, thinly sliced
  • salt and freshly ground black pepper

For the fillet steak

  • olive oil
  • 30g/1oz unsalted butter
  • 300g/10½oz fillet of beef
  • 1 garlic clove
  • few sprigs thyme
  • 6 Tenderstem broccoli spears

For the lobster tail

  • 1 cooked lobster tail
  • olive oil
  • 30g/1oz unsalted butter
  • 1 garlic clove, crushed
  • 1 tsp finely chopped flatleaf parsley
  • splash vermouth
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