Roast Beef Anchoiade Recipe

Summary

Preparation Time40 MinCooking Time35 Min
Ready In1 Hr 15 MinDifficulty LevelMedium
Health IndexAverageServings6
Main IngredientInterest Group

Ingredients

 Boneless rolled beef3 1⁄3 Pound (1.5 Grams, Such As Topside)
 Canned anchovy fillets2 Ounce (50 Grams Or 1 Can)
 Freshly ground black pepper To Taste
 Fruity olive oil15 Milliliter (1 Tablespoon)
 Black currant vinegar15 Milliliter (1 Tablespoon)
 Red wine vinegar75 Milliliter (5 Tablespoon)
 Cornflour1 Teaspoon (Leveled)
 Stock30 Milliliter (2 Tablespoon)

Nutrition Facts

Serving size

Calories 360 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.6%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 156.2 mg

Sodium 519 mg21.6%

Total Carbohydrates 0.6 g0.2%

Dietary Fiber 0.05 g0.19%

Sugars 0 g

Protein 46 g91.8%

Vitamin A 0.02% Vitamin C 0.17%

Calcium 2.2% Iron 2%

*Based on a 2000 Calorie diet

Directions

1. Preheat a 25 cm (10 inch) browning dish for 8 minutes, or according to the manufacturer's instructions. Using a small pointed knife, pierce the meat (in a series of 3 parallel lines down its length) to a depth of 5 cm (2 inches).
2. Drain the anchovy fillets and halve them crosswise. Using the handle of a teaspoon, push the halved anchovy fillets deep into the incisions. Dry the meat on kitchen paper and season with pepper.
3. Pour the olive oil into the browning dish and (using tongs and wearing oven gloves) immediately add the meat, Turn it in the hot oil, 10 seconds at a time, on 3 or 4 sides to begin the browning process.
4. Microwave, uncovered, on HIGH, allowing 6 minutes for each 450 g (1 lb) weight of beef. The timing (in this case 19 1/2 minutes) gives a rose pink centre and a well browned edge. Turn the beef over halfway through the cooking time; pour off and reserve the excess fat and juices (which, if not removed, impair cooking efficiency). Allow 5-6 minutes per 450 g (1 lb) for very rare to rare beef. Allow 7-9 minutes per 450 g (1 lb) for moderately to well cooked beef.
5. Remove the beef from the microwave oven and leave it to stand, generously tented in foil, for 10 minutes. During this time a considerable rise in temperature may be monitored by a meat thermometer.
6. Add the vinegars and wine to the juices in the still-hot dish. Stir well to dislodge all fragments from the base. Microwave, uncovered, on HIGH for 5 minutes.
7. Mix the cornflour and stock together and pour into the hot liquid. Microwave, uncovered, on HIGH for a further minute, stirring from the edge towards the centre.
8. Uncover the beef and carefully pour the accumulated juices into the gravy, stirring well. (Use the juices poured off halfway in another recipe.) Add the chopped parsley at this stage or later if preferred.
9. Serve the beef in thin slices, each seasoned by its anchovy inserts, with some of the strong delicious gravy.
Quantcast