Braided Beef with Anchovies and Olives
by CarlosAmador
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INGREDIENTS
- 15 Anchovies ; rinsed and patted dry
- 1 cup Black olives ; Kalamata; pitted
- 1 Beef tenderloin roast ; at least 12 inches long, partially butterflied
- 2 tablespoons Extra virgin olive oil
INSTRUCTIONS
Seven Fires, page 90
It is essential to use a solid center cut piece of beef fillet, partially butterflied so that you can cut it into three long strips still attached at one end. This is expensive, and many butchers don't like to give you this cut, because then they are stuck with the ends. If that is the case, you can buy a whole fillet and trim it yourself; cut the rest into tournedos or meat for kebabs and freeze.
Crush the anchovies to a paste. Chop half the olives and crush them together with the anchovies. Cut the fillet lengthwise into 3 long strips, stopping 1 inch from the end. Spread the anchovy mixture evenly along one side of each strip. Braid the meat tightly, tying it firmly together at the end with kitchen string. Use your palms to glatten the braid to an even thickness, then push any anchovy stuffing back into the braids.
Brush a cast iron skillet with olive oil and heat over medium heat. Add the beef and cook for 10 minutes, without moving it, or until it is nicely browned on the first side. Turn the meat over and sear on the other side for about 6 minutes, the meat should still be quite rare. Continue turning and cooking the meat until all sides are seared and it is done to taste. Transfer the meat to a carving board and let it rest for 5 minutes.
Meanwhile, lightly smash the remaining olives and place alongside the meat. The juices will run together.
Remove the string, carve the beef into thick slices, and season with pepper. Serve with the olives and juices.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (116g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 189 | ||
| Calories from Fat: 141 (75%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.7g | 21 % | |
| Saturated Fat 2.4g | 12 % | |
| Monounsaturated Fat 10.5g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 25.2mg | 8 % | |
| Sodium 629.8mg | 22 % | |
| Potassium 166.3mg | 4 % | |
| Total Carbohydrate 4.2g | 1 % | |
| Dietary Fiber 2.2g | 9 % | |
| Sugars, other 2.1g | ||
| Protein 9.1g | 13 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 189
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