1.25kg beef fillet
2tbsp olive oil, plus extra for serving
2tbsp fresh thyme, chopped
For the pangrattato
3tbsp extra virgin olive oil
1 large garlic clove, bashed
100g day-old bread, made into rough crumbs
½ small red onion, chopped
1tbsp red wine vinegar
25g pine nuts, toasted
2tbsp salted capers, rinsed
2tbsp chopped fresh parsley
For the anchovy dressing
3 anchovy fillets, drained and rinsed
1tbsp lemon juice
Preheat oven to 190C/375F/Gas 5. Rub the beef fillet with oil and dust with thyme, salt and pepper. Heat a frying pan on high and sear the beef for about 4 minutes, turning to brown evenly. Transfer to a roasting tin and place in the oven to cook for 20 minutes. Remove from the pan and set aside to cool.
Meanwhile, to make the pangrattato, heat the olive oil in a frying pan and gently fry the garlic for 3-4 minutes over a low heat until lightly golden. Discard the garlic clove, increase the heat,
add the breadcrumbs and stir-fry for 3-4 minutes until evenly browned. Drain on kitchen paper.
Combine the onion with the vinegar and set aside to soften for 15 minutes. Drain and pat dry.
To make the dressing, place the aïoli, anchovies, lemon juice and a pinch of pepper in a blender and purée until smooth. Set aside.
To serve, place the fried breadcrumbs, onion, pine nuts, capers and parsley in a bowl and stir well. Cut the beef into thin slices (it should be lovely and pink in the middle) and top with some of the pangrattato, the anchovy dressing and a drizzle of oil.
RECIPES, FOOD AND PROP STYLING: LOUISE PICKFORD.
PHOTOGRAPHY: IAN WALLACE