Beef Fillet with Puttanesca-Style Burst Tomatoes & White Beans

Beef Fillet with Puttanesca-Style Burst Tomatoes & White Beans
  • 4Servings


  • 4 thin beef tenderloin fillets (tournedos)
  • Salt and pepper
  • 4 tablespoons olive oil, plus more for drizzling
  • 4 anchovy fillets
  • 4 cloves garlic, sliced
  • 1 small red chile, such as finger or Holland chile, or a fat pinch of crushed red pepper
  • 2 pints cherry tomatoes
  • 1 can (14 to 15 oz.) cannellini beans, rinsed
  • 1/2 cup flat-leaf parsley, chopped
  • 3 tablespoons capers in brine, drained
  • A handful of fresh basil leaves, torn
  • A handful of pitted oil-cured or other black olives, coarsely chopped
  • 1 tablespoon Worcestershire sauce or aged balsamic vinegar


Season the beef with salt and pepper and let come to room temperature. Heat a large cast-iron skillet or griddle over medium-high. Drizzle the steaks with a little oil.

In a second skillet with a lid, heat the oil, four turns of the pan, over medium-high. Add the anchovies and cook, stirring occasionally, until they melt into the oil, about 2 minutes. Add the garlic and chile and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomatoes, cover the pan, and cook, shaking the pan occasionally, until the tomatoes burst, 3 to 4 minutes. Using the back of a spoon, mash the tomatoes a bit. Stir in the beans, parsley, capers, basil and olives. Cook, stirring often, until heated through, 1 to 2 minutes. Cover and remove from the heat.

Add the steaks to the preheated skillet and cook, turning once, about 5 minutes for medium-rare and 7 minutes for medium-well. Drizzle the steaks with Worcestershire.

Divide the tomato-bean mixture among plates. Top with the steaks.