- 6 eggs, soft-boiled from cold water for 3 minutes then cooled in cold water
- 3 tbsp capers
- 8 anchovy fillets, chopped
- 1 tbsp Dijon mustard
- 75ml extra-virgin olive oil
- 3 tbsp lemon juice
- Zest of 1 lemon
- 1 tsp finely chopped fresh tarragon or 1/2 tsp dried tarragon
- 700g eye fillet of beef in one piece, trimmed of all fat and sinew
- 4 tbsp olive oil
- 2 cloves garlic, finely chopped
- 1 tbsp freshly ground black pepper
- 150ml white wine
- 250ml beef jus
- 1 small handful fresh parsley or chervil sprigs
Preheat oven to 200°C.
Peel and chop the eggs and place in a bowl. Stir in the capers, anchovies, mustard, olive oil, lemon juice, zest and tarragon. Taste and season. Reserve.
Place the beef in a large bowl and add the olive oil, garlic and pepper. Rub everything all over the beef. Heat a frying pan over high heat and brown the beef well all over. Roast for 10-15 minutes or until medium rare. Remove from the oven and rest.
Pour off the fat from the pan then place on high heat and add the wine. Let it bubble for 20 seconds. Add the jus and boil until slightly syrupy. Reserve.
Slice the beef and serve with the jus over it and the egg mix on top. Sprinkle the parsley or chervil on top.
Wine match, 2014 Equinox Pinot Noir
Rich and dense with dark brooding fruit and notes of spice.
The dark savoury beef flavours and earthy anchovy dressing will match perfectly with the ripe fruit tannins of the Equinox Pinot Noir.