Jumping fish

Beef with anchovies chimichurri

  • 4 persons
  • cooking time: 15 min
  • difficulty

Ingredients

  • 600 g geef tenderloin, cut into large pieces
  • 2 red chillies, cut lengthways and deseeded
  • olive oil
  • 2 tbsp tomato purée
  • 1 tsp coarse sea salt
  • 2 tsp black pepper
  • 8 garlic cloves, peeled and crushed
  • 2 tsp chopped oregano
  • 2 sprigs of flat-leaf parsley
  • 6 anchovy fillets
  • 2 tsp red wine vinegar
  • skewers

How to prepare

Chimichurri is a spicy Argentinean sauce served with red meat. In this version, the achovies and tomato paste add depth of flavour. (Image: © Jaap van Rijn)

 

Preparation

  • 1 Take the meat out of the fridge half an hour before cooking. If you are using wooden or bamboo skewers, put them in cold water to soak.
  • 2 In a frying pan, bring about 5mm of water to the boil. Turn down the heat once it starts boiling, add the red chillies and boil for 5 minutes.
  • 3 Remove the chillies from the water and pat dry. Cut the flesh from the skin.
  • 4 Heat a splash of olive oil in a frying pan. Turn down the heat and fry off the tomato purée for 1 minute, stirring continuously.
  • 5 Put the salt, black pepper and garlic cloves in a mortar. Bash until you have a thick paste. Add the red chilli, the herbs and the anchovies and work into the paste. Add the tomato purée and the red wine vinegar.
  • 6 Thread the meat onto skewers and season with salt.
  • 7 Cook the meat on a hot grill for about 3 minutes in total, turning frequently, or until cooked to your liking.
  • 8 Serve the meat with the anchovies chimichurri sauce.