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Beef Fillet with Salsa Verde January 22, 2014

Filed under: Favourites,Meat — delishuss @ 11:33 am
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I loved Gordon Ramsay’s Ultimate Cooking series on Lifestyle Food. I bought the app for my android phone but something happened to it and it stopped working. So, I treated myself to Gordon Ramsay’s Ultimate Home Cooking cookbook before Christmas. This recipe is taken from the book. While the recipe took longer than expected, I will explain as I go through the method, it was absolutely gorgeous.

A note from the main man: The beef should not be cooked to well-done, “it would be a travesty”.


Olive oil, for frying

1kg piece of beef fillet cut from the thick end

2 heads of garlic, halved horizontally

4 thyme sprigs

2 rosemary sprigs

Butter, for basting

Sea salt and freshly ground black pepper

For the Salsa Verde

5 anchovy fillets, reserve some of their oil

1 1/2 tbsp capers

2 garlic cloves, peeled and crushed

1 1/2 tbsp Dijon mustard

1 1/2 tbsp sherry or red wine vinegar

Extra virgin olive oil

Bunch of parsley, leaves only

Small bunch of mint, leaves only

Freshly ground black pepper



1. Preheat the oven to 200 degrees Celsius/Gas 6

2. Place a heavy based ovenproof frying pan over a medium heat and add a dash of olive oil. Season the beef all over, then brown in the pan on all sides for a minute or two. Add the garlic, thyme and rosemary and roll the beef around with the herbs. Add a couple of knobs of butter and, when melted, baste the beef in it. Transfer the pan to the oven and roast for 10-12 minutes (rare) or 15-17 (medium rare). Okay, I cooked it in the oven for 15-17 minutes and it was very rare when I carved it. So I put it back in the oven sliced for another 10 minutes and it was cooked to medium to medium rare in some pieces. My recommendation is to use a meat thermometer to gauge how well the meat is cooked.

3. Meanwhile, make the salsa verde. Put the anchovies with a teaspoon of their oil, capers, garlic, a pinch of salt and half the herbs, in a mortar and pound with the pestle until a paste has formed. Stir in the mustard and vinegar. Loosen with a little oil, then stir the rest of the herbs. Mix well to your preferred consistency. Taste and adjust the seasoning as necessary.

4. Once the beef is cooked to your liking, baste it in the pan juices and transfer to a warm plate. Spoon over a couple of spoonfuls of salsa verde, cover loosely with foil and leave to rest for 10 minutes.

5. To serve, slice thickly and spoon the salsa verde alongside. I served this with potato bake and Matt Preston’s Innocent Pea Salad with Evil Porky Pepita Crunch.

Note: I’m not a big fish fan so I was worried that the anchovies could be very over-powering so I reduced the quantity to two. You couldn’t taste them in the salsa verde. I promise, non-fish lovers 😉


Beef Meatballs with Orecchiette, Kale and Pine Nuts August 18, 2013

Filed under: Favourites,Meat,Pasta — delishuss @ 11:54 am
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I saw Gordon Ramsay cook (Gordon Ramsay’s Cookery Course) this along with a number of meatball recipes which I have to try and I thought it looked delicious. I was a little worried that it might be a bit bland but it’s not at all. This is one for making at the weekend when you have plenty of time to prepare it in advance. It doesn’t really take long to cook, it’s just prep time. Just a point to note about the orecchiette, it take a fair amount of cooking time, my packet took 18 minutes. The milk and breadcrumbs concept really works, it makes the meatballs moist.

I loved this recipe. I’m not sure how many people this serves but I would say 4-6 serves.



500g dried orecchiette pasta

2 garlic cloves, peeled and sliced

200g kale or cavolo nero, shredded

4 tbsp pine nuts, toasted

Freshly grated Parmesan cheese, to taste


For the meatballs

1 small onion, peeled and finely diced

2 garlic cloves, peeled and finely sliced

olive oil, for frying

1 tsp dried chilliflakes

500g minced beef

75g fresh breadcrumbs

3-4 tbsp milk

Sea salt and freshly ground black pepper



1. First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly coloured, adding the chilli flakes after a minute or two.

2. Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add the seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well. With wet hands, shape the mince mixture into small balls about 2cm wide. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.

3.  Start cooking the pasta in boiling salted water as per the pack instructions.

4. Meanwhile, heat the large frying pan over a medium and add a little olive oil. Brown the meatballs for 6 minutes until coloured on all sides.

5. Add the garlic to the pan and cook for 2 minutes until tender, then add the kale and season. Sweat the kale over a medium heat for 5 minutes with a couple of tablespoons of the cooking water from the pasta. Taste and adjust the seasoning as necessary, then stir in the pine nuts.

6. Drain the pasta, reserving a few tablespoons of cooking water. Tip the pasta into the pan with the meatballs and stir over a medium-low heat until well mixed. Add a good handful of finely grated Parmesan, an mix well with a little cooking water to help to coat the pasta. Tate and adjust the seasoning as necessary.

7. Serve garnished with another grating od Parmesan.

I’m dying to try out the other meatball recipes. Will keep you posted if I do.