Petit Fillet with Grilled Caesar Salad

Grilling adds a new dimension to Caesar salad. Serve with anchovy buttered grilled fillets.


  • About 1/2 cup extra virgin olive oil (EVOO)
  • 3 tablespoons butter
  • 2 teaspoons anchovy paste, divided
  • 4 cloves garlic, finely chopped, divided
  • 1 lemon, juiced
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 organic pasteurized egg yolk, beaten (optional)
  • 1/3 cup grated Pecorino Romano cheese, plus more for topping
  • Coarse black pepper
  • 2 hearts of romaine lettuce, split
  • 4 petit fillet steaks (1 1/2-2 pounds)
  • Italian seasoning- or parmesan-flavored pita chips, such as Stacy’s brand, crushed


Pre-heat an outdoor grill or indoor grill pan over medium heat. In a pan, heat 1 tablespoon EVOO and the butter over medium-low heat until the butter foams. Stir in half of the anchovy paste and garlic and cook for 2 minutes; remove from the heat.

In a small bowl, combine the remaining anchovy paste and garlic, the lemon juice, Worcestershire sauce, mustard and egg yolk, if using. Whisk in about 1/3 cup cheese and lots of black pepper.

Brush the cut sides of the romaine with EVOO to lightly coat. Grill the romaine until charred, 4-5 minutes.

Grill the meat, turning once and basting with the anchovy butter, for 6-8 minutes. Transfer to a cutting board and let rest for 10 minutes. Slice.

Top the romaine with dressing, pita chips and cheese. Serve with the steak.

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