Trim up any unwanted sinew on the beef.
Heat a chargrill to a medium heat and preheat oven to 190 degrees.
Peel the garlic and remove the green shoot from the middle. Zest the lemon. Wash the anchovies under cold water. Remove and discard the stalk from the thyme. Add all of these to a blender with the black pepper and olive oil and blend. Pour over and massage into the meat. For maximum flavour marinade the night before.
When ready to cook seal the beef on a chargrill until nicely golden brown. Transfer to a roasting tray and cook in the oven for 6 minutes. Or until required cooking point. Make sure you rest the meat for at least as long as it has been in the oven.
Pour any resting juices into a a saucepan and reduce by half.
Thinly slice the beef cutting across the grain and serve with a spoonful of sauce.
Crumble the Gorgonzola into the milk and cream. Carefully warm the mixture while constantly whisking. You are only warming it to break down the cheese. Pass though a fine sieve and place straight into a syphon foamer. Charge with gas and keep refrigerated until ready for use.
Heat a a deep saucepan to a rolling boil. Season the water.
Trim up the purple spouting and score the stalk if necessary. Bland in boiling water for 2 minutes then refresh straight into ice water.
When ready toss the purple spouting in the olive oil and heat up a pan or chargrill. Toss for a minute or so until ready. Take of the heat and season.
Place a few slices of beef on the plate along with a neat pile of purple spouting broccoli. Shake the syphon and carefully squirt some next to the beef. Finish with a tablespoon of the reduced sauce.
«You can use any roasting joint for this dish. Rump or sirloin would work very well. At L'atelier des Chefs we like to use bavette as it is so full of flavour.»