07 Apr Member Recipe – Alex’s Fillet of Beef with Vignarola
Alex’s Beef with Vignarola combines the best of British and Italian cuisine. This is a recipe that was passed on to Alex by her nephew, an English chef who learnt his craft in Italy. Vignarola is a traditional Roman vegetable stew that is a celebration of spring and a special occasion treat!
- 1kg beef fillet
- Olive oil
- Maldon salt
- Crushed pepper corns
- Pre-heat the oven to 220 degrees.
- Rub the beef with olive oil and then roll in salt and crushed peppercorns.
- Heat a frying pan until very hot. Brown the fillet on all sides until sealed and golden.
- Transfer to a small roasting tin and roast in a preheated oven for 20 minutes for medium rare.
- Rest for 15 minutes before carving.
To make the Vignarola:
- 1 lemon
- 4 artichokes
- 6 spring onions
- 6 tbsp of virgin olive oil
- 150 ml of white wine
- 300g of peas – freshly shelled or frozen
- 300g of fresh broad beans (about 1kg in their pods)
- Freshly chopped mint and parsley
- Sea salt and black pepper
- Prepare the artichokes by removing the outer leaves and the chokes – then cut each heart into four and add a squeeze of fresh lemon
- Next heat the oil in a large pan over a medium heat.
- Add the sliced spring onions and fry them gently, until soft and translucent.
- Next, add the artichokes and stir to coat them in oil.
- Pour over the wine and water and season. Cover with a lid and allow them to cook for 12–15 minutes, stirring every so often.
- Add the shelled peas and broad beans and cook for 2–3 minutes, just enough time for them to soften and brighten. At the very end, stir in the chopped parsley and torn mint.
- Serve with freshly grated horseradish combined with crème fraiche and seasoning, and new potatoes.
Enjoy with a glass of Beefsteak Club Vin de France!