CAVEMAN FILLET WITH ANCHOVY BUTTER AND TOMATO BRUSCHETTA

Ingredients

1 Ciabatta loaf, cut into 1.5cm thick diagonal slices, for serving sea salt and freshly ground pepper, to taste red wine vinegar, to serve 2 Tbsp extra virgin olive oil, plus extra for drizzling 350 g bella tomatoes, roughly chopped 10 anchovy fillets, roughly chopped 1 large lemon, zested (optional) 4 cloves garlic, finely chopped 250 g butter, plus extra, melted, for the tart base sea salt, to taste 500 g beef fillet

Cooking Instructions

Place the beef fillet on a large dish and season generously with salt. Allow to stand at room temperature for 30 minutes. Place the fillet directly onto the hot coals and cook for 2 minutes, then turn slightly every few minutes to evenly cook the steak. Don’t worry if a few coals stick to the steak when turning, they will fall off with a little nudge. You will be able to cook the steak perfectly medium rare directly in this way. Remove from the coals, cover with tin foil and rest for 5 minutes. Slice thickly, top with the anchovy butter and serve with the tomato bruschetta. To make the tomato bruschetta, mix all the ingredients except the ciabatta. Toss to combine and allow to rest for a few minutes. Coat the ciabatta with olive oil, then place on a braai grid over medium coals and toast for a few minutes. Turn and toast the other side. Top with the tomato mixture to serve.

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