Roast Beef Anchoiade
|Boneless rolled beef||3 1⁄3 Pound (1.5 Grams, Such As Topside)|
|Canned anchovy fillets||2 Ounce (50 Grams Or 1 Can)|
|Freshly ground black pepper||To Taste|
|Fruity olive oil||15 Milliliter (1 Tablespoon)|
|Black currant vinegar||15 Milliliter (1 Tablespoon)|
|Red wine vinegar||75 Milliliter (5 Tablespoon)|
|Cornflour||1 Teaspoon (Leveled)|
|Stock||30 Milliliter (2 Tablespoon)|
1. Preheat a 25 cm (10 inch) browning dish for 8 minutes, or according to the manufacturer's instructions. Using a small pointed knife, pierce the meat (in a series of 3 parallel lines down its length) to a depth of 5 cm (2 inches).
2. Drain the anchovy fillets and halve them crosswise. Using the handle of a teaspoon, push the halved anchovy fillets deep into the incisions. Dry the meat on kitchen paper and season with pepper.
3. Pour the olive oil into the browning dish and (using tongs and wearing oven gloves) immediately add the meat, Turn it in the hot oil, 10 seconds at a time, on 3 or 4 sides to begin the browning process.
4. Microwave, uncovered, on HIGH, allowing 6 minutes for each 450 g (1 lb) weight of beef. The timing (in this case 19 1/2 minutes) gives a rose pink centre and a well browned edge. Turn the beef over halfway through the cooking time; pour off and reserve the excess fat and juices (which, if not removed, impair cooking efficiency). Allow 5-6 minutes per 450 g (1 lb) for very rare to rare beef. Allow 7-9 minutes per 450 g (1 lb) for moderately to well cooked beef.
5. Remove the beef from the microwave oven and leave it to stand, generously tented in foil, for 10 minutes. During this time a considerable rise in temperature may be monitored by a meat thermometer.
6. Add the vinegars and wine to the juices in the still-hot dish. Stir well to dislodge all fragments from the base. Microwave, uncovered, on HIGH for 5 minutes.
7. Mix the cornflour and stock together and pour into the hot liquid. Microwave, uncovered, on HIGH for a further minute, stirring from the edge towards the centre.
8. Uncover the beef and carefully pour the accumulated juices into the gravy, stirring well. (Use the juices poured off halfway in another recipe.) Add the chopped parsley at this stage or later if preferred.
9. Serve the beef in thin slices, each seasoned by its anchovy inserts, with some of the strong delicious gravy.