Simon Rimmer served up fillet of beef with anchovy butter and alpine spuds on today’s episode of Sunday Brunch.

The ingredients are: 4 x 200g barrel fillet of beef, aged 28 days, 4 cloves garlic and 4 sprigs thyme.

For the butter: 250g butter, juice and zest 1 lemon and 6 salted anchovy fillets.

For the spuds: 800g peeled spuds, cut into 25mm cubes, 250g grated Emmental cheese, 100ml cream, 50ml milk and 150g brioche crumbs.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.