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It's always said that if a book gives you one recipe you incorporate, long-term, into your repertoire, then it has earned back its cover price. The recipe below could certainly illustrate this point. On top of which, this is a genuinely useful book, both practical and inspiringly wide-ranging in its geo-culinary scope.


Seared Beef Fillet With Thyme

from John Torode's Beef by John Torode, published by Quadrille (£14.99)
Photos © Jason Lowe

12 black peppercorns
½ tbsp sea salt flakes
A few thyme sprigs, leaves picked
200g beef fillet
100ml extra virgin olive oil
Juice of 1 lemon, plus 4 wedges, to serve
2 handfuls mixed leaves, cress and salad sprouts
60g pecorino cheese

Grind the peppercorns and mix with the salt and thyme leaves. Rub the fillet lightly with some of the olive oil, then rub the pepper mixture into the beef. Heat a ridged griddle pan until very hot and sear the beef on all sides. Remove from the pan and leave to cool.

Use a long sharp knife to slice the beef as thinly as possible. Place the slices on a board and press along them with the flat side of the knife blade to extend each slice.

Cover your serving plates with the beef. Season, then drizzle over half the lemon juice. Toss the leaves, cress and sprouts with some olive oil and a little more lemon juice. Scatter the leaves over the beef, and then shave the pecorino on top. Drizzle with olive oil and serve with the lemon wedges.