Grilled beef with anchovy sauce

Ingredients for 4 servings:

• Pepper from the mill
• 750 g beef (kidney cap, French: onglet), ready to cook
• 2 tsp olive oil
• Salt, coarse
• 2 garlic cloves
• 2 anchovy fillets in salt, rinsed
• 3 tbsp olive oil
• 1 tbsp parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Beef kidney caps

Season the prepared meat with pepper, rub it with olive oil, and let it rest at room temperature for 2 hours. For the sauce, use a mortar and pestle to grind a pinch of coarse salt with the garlic until it forms a paste. Add the rinsed anchovies and mix them into the paste. Mix in the olive oil with a pestle and pestle, then stir in the parsley with a spoon. Set the sauce aside. Light the grill. Once the flames have died down, place the meat on the grill. Grill over the embers for 10-15 minutes, turning three or four times. The meat should be pink on the inside but not cooked through. Cut the meat diagonally into thin slices and then arrange in its original shape on a warmed platter, drizzle with the juices, and cover with the anchovy sauce. Serve with a fresh green salad and baguette.