50g/1¾oz fresh basil
800g/1lb 12oz cavolo nero, washed and stems removed
1 celeriac, peeled and cut into 1cm/½in cubes
1 garlic clove, chopped
1 garlic clove, minced
1 garlic clove, sliced
25g/1oz mint leaves
100g/3½oz flatleaf parsley
100g/3½oz wild rocket
1 tsp finely chopped fresh thyme
1 tsp Dijon mustard
4 salted anchovies in olive oil
1 tbsp miniature capers in vinegar
100ml/3½fl oz veal jus or beef stock
salt and freshly ground black pepper
4 tbsp olive oil
3 tbsp olive oil
extra virgin olive oil, for frying and drizzling
100ml/3½fl oz port
50g/1¾oz unsalted butter
100g/3½oz unsalted butter, softened
4 x 150g/5½oz mid-cut beef fillet portions
100ml/3½fl oz Amarone or Valpolicella Ripasso red wine