Vitellone with anchovy, chilli and pine nut sauce

This tender cut of young beef is pan-fried with olive oil and marsala and served with a pungent Italian sauce for an impressive but quick meal from Matt Tebbutt
By Matt Tebbutt
Vitellone with anchovy, chilli and pine nut sauce
  • Rating:
  • Serves: 1
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

For the anchovy sauce

  • 70 g pine nuts
  • 2 cloves garlic
  • 3 small dried chillies
  • 4 anchovy fillets
  • 1 bunches (about 20g) flat leaf parsley, chopped
  • 2-3 tbsp extra virgin olive oil
  • 1/2 lemon, juice only

For the vitellone

  • 1 x 200 g vitellone sirloin steaks, (see Cook's tips)
  • 1 tbsp olive oil
  • 2 tbsp marsala wine
  • 15 g butter

To serve

  • 1 large handfuls watercress
  • drizzle olive oil
  • 1 wedges lemons

Tips and Suggestions

Vitellone refers to the meat that comes from cattle that are about a year old - older than veal but younger than beef. The texture and flavour in somewhere between the two, milder and more tender than beef but more flavoursome than veal. If you can't find it, use a good quality, dry-aged beef sirloin steak instead, or look for British high welfare rosé veal.

Method

1. For the anchovy sauce: heat a small frying pan over a medium heat, add the pine nuts and toss in the hot pan for 2-3 minutes until toasted. Tip them into a mortar along with the garlic and chillies and bash with a pestle to roughly break up. Add the anchovies and pound everything to a coarse paste.

2. Finish the sauce by stirring in the parsley and enough olive oil to form a loose paste, then squeeze in lemon juice to taste.

3. For the vitellone: put the vitellone chop between two sheets of greaseproof paper and bash out with a rolling pin to a thickness of about 1 centimetre. Season both sides of the meat with salt and black pepper and drizzle with olive oil.

4. Heat a frying pan over a high heat, lay the chop in the pan and fry for 1-2 minutes on each side, until golden-brown on the outside but still pink and juicy inside.

5. Remove the chop and set aside on a plate to rest. Pour away any excess fat from the pan, then pour in the marsala, using a wooden spoon to scrape up any brown bits on the bottom of the pan. Add a knob of butter then remove the pan from the heat.

6. Return the chop to the pan, baste with the sauce and leave to rest for a further minute.

7. To serve, put the watercress on a plate, season with salt, drizzle with olive oil and squeeze over the wedge of lemon. Place the vitellone alongside. Stir the anchovy sauce into the marsala pan sauce then pour over the vitellone.

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