Instructions: Up to one day in advance preheat the oven to 230C ( 450F gas 8). Season the meat with salt and pepper. Heat the oil in a roasting tin and brown the meat on all sides. When the oven is ready roast the fillet for 10 minutes. Remove from the oven and place on a rack to cool completely. To make the anchovy butter puree the butter and anchovies in a blender or food processor. Scrape out into a bowl and add lemon juice parsley and pepper. Roll into a sausage shape wrap in Clingfilm and refrigerate. When the meat is completely cold lay it on a piece of foil large enough to enclose the meat.

Remove the string alid slice into 12 6cm slices cutting almost through the meat but leaving just enough to hold the slices together. Cut the anchovy butter into slices and place between each slice of meat. Wrap the meat in foil and refrigerate unless using the same day. Several hours in advance leave meat at room temperature. Before serving pre heat the oven to 215C (415F gas 7). Roast the meat in the foil on a baking tray for 15 minutes. To serve take the meat out of the foil taking care not to lose the buttery juices. Arrange on a warm platter and scatter with chopped parsley. Serve with scalloped potatoes and broccoli

Serves 6

This is a succulent and troublefree way of serving a beef fillet.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.