Fillet of Beef with Salsa Verde Recipe
Ingredients
| 500 g / 1 lb beef fillet, trimmed of all visible fat and sinew | ||
| Dijon Mustard | 3 Tablespoon | |
| Black peppercorns | 1 Tablespoon, crushed | |
| Black mustard seeds | 1 Tablespoon, crushed | |
| Vegetable | 1 Tablespoon | |
| Salsa verde | ||
| 1 bunch flat-leaved parsley | ||
| Capers | 2 Teaspoon, drained | |
| Garlic | 1 Clove (5gm), crushed | |
| Anchovies | 2 , drained | |
| Lemon juice | 1 Tablespoon | |
| 2 slices bread, crusts trimmed | ||
| 1/4 cup / 60 ml / 2 fl oz olive oil | ||
Directions
1. Spread beef with mustard, then roll in black pepper and mustard seeds.
2. Heat oil in a large frying pan, add beef and cook, turning, until browned on all sides. Place beef in a baking dish and bake at 190°C/375°F/Gas 5 for 35-40 minutes or until cooked to your liking.
3. To make salsa verde, place parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and process until finely chopped. With machine running, slowly add oil and continue processing to make a thick paste.
4. To serve, slice beef and accompany with salsa verde, potato tarts and asparagus drizzled with melted butter.
2. Heat oil in a large frying pan, add beef and cook, turning, until browned on all sides. Place beef in a baking dish and bake at 190°C/375°F/Gas 5 for 35-40 minutes or until cooked to your liking.
3. To make salsa verde, place parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and process until finely chopped. With machine running, slowly add oil and continue processing to make a thick paste.
4. To serve, slice beef and accompany with salsa verde, potato tarts and asparagus drizzled with melted butter.
Chef
