Simon Rimmer fillet of beef with anchovy butter and alpine spuds recipe on Sunday Brunch

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.