Filet de Boeuf en Brochette, aux Anchois
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On 22 July 2006, we had planned to make Tournedos Rossini, but the piece of filet we had been sold wasn't up to the task: it had a particularly thick streak of fat down the middle. Instead, we found this recipe, apparently originally from Louis Geniés' Cuisine Provençale.


traditional      quantity      ingredient      step
6 tablespoons 60 ml olive oil 1
4 4 salted anchovies 1
4 slices 600 grams beef filet 2
5 slices 50 g fresh bacon or Schinkenspeck 2
2 to 10 cloves 30 g garlic 2
½ teaspoon 1 g rosemary 3
Salt 3
Pepper 3

In this table, the traditional measure probably doesn't match the quantities; they were in the original recipe, and I didn't try to interpret them. The quantities are what we used.


  1. Water and dry the anchovies. Warm them in the olive oil over a water bath until soft. Drain the oil and put into a bottle; discard the anchovies.

    The anchovies we get come in sunflower oil, which seems to be the ideal result of this procedure, so we skipped this step and used the oil. I think the result was as good as ideal.

  2. Chop the meat into slices approximately 4 to 5 cm thick. If using Schinkenspeck (sorry, don't know an accurate English translation, but it's the word in use in Australia), cut into 2.5 mm slices, as many as needed to put between each piece of meat. Cut garlic into slices.

    Put alternate pieces of meat, garlic and bacon onto 2 parallel spits, so that the meat can't rotate. Pay attention to keeping a relatively uniform size (approximately the thickness of the thin end of a filet, about 8 cm across) so that the brochette cooks evenly.

  3. Salt and pepper the brochette and sprinkle the rosemary on top. I don't like salting meat for grilling, and the salt on the outside is seldom enough for a thick piece of meat, but that's what the recipe calls for.
  4. Grill over an open fire for 5 to 6 minutes, then turn over and give another 5 to 6 minutes. The original recipe specifies 25 to 30 minutes, but that would mean either that the meat would be completely cooked through, or that the fire was very low.

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