Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
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
Method
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To make the dressing, mix all the ingredients together in a bowl and set aside.
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To make the crispy shallots, fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.
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Put the flour in a bowl and season with salt and pepper. Coat the shallots in the flour, shake off any excess, and deep-fry until crisp and golden-brown. Drain on kitchen paper. Season with salt and break into small pieces.
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To make the fillet steak, heat a drizzle of olive oil with the butter in a frying pan over a medium-high heat and add the garlic and thyme. Cook the fillet for 6–8 minutes turning regularly and basting. remove from the pan and allow to rest.
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Toast the broccoli in a dry frying pan until just cooked, then chop into small pieces. Set aside.
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To make the lobster tail, heat a splash of oil with the butter and garlic in a frying pan over a medium heat and fry the lobster tail until golden. Add the vermouth to the pan and reduce by half, then stir in the parsley.
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To serve, slice the fillet and lobster tail. Divide the broccoli between two plates, top with some beef and lobster, spoon over the cooking juices and finish with the dressing and a sprinkling of crispy shallots.