Derbyshire Fillet of Beef with Salsa Verde and Onions

This is a wonderful recipe using the finest Derbyshire beef from Owen Taylor and Sons butchers, in Leabrooks. Paired with the salsa verde it is absolutely delightful.

Recipe by Chris Parry

Derbyshire Fillet of Beef with Salsa Verde and Onions

Prep Time: 15 mins
Cook Time: 45 mins
Serves: 2


  • 8oz fillet of beef
  • 2 onions
  • 1 leek
  • 4 pickled onions
  • 300ml veg stock
  • 4 or 5 tsp crispy onions (available in supermarkets)
  • Handful each of mint, basil and parsley (leaves only)
  • 2 cloves garlic
  • 2 tsp capers
  • 2 tsp Dijon mustard
  • 3 anchovy fillets
  • 150ml olive oil
  • Juice of ½ a lemon


  1. For the roasted onion, cut the onions in half from the base to the top and place face down in a casserole dish.
  2. Add the stock and roast for 30 minutes, take the onions out of the stock and, using a spoon, pop out the individual petal-shaped pieces from the whole onion.
  3. Slice the pickled onions into rings and char for ten seconds each side in a hot frying pan with a splash of oil.
  4. For the salsa verde, place all ingredients into a jug blender and blend until well emulsified. This may make more than required but it will keep for seven days in the fridge.
  5. To serve, heat a frying pan with a splash of oil, and season the beef.
  6. Cook for two to three minutes each side. Slice in half and serve half per person with the salsa verde and onions.


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