Fillet of Beef with Salsa Verde |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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My idea of a special occassion dish, and one that Russell is often asked to cook for ME. I could eat the Salsa Verde off a spoon, I love the flavours so much. Ingredients:
500 g filet of beef, trimmed of all visible fat and sinew |
4 tablespoons coarse grain mustard |
4 teaspoons black peppercorns, crushed |
4 teaspoons black mustard seeds, crushed (i use brown if that's what's in the cupboard) |
4 teaspoons vegetable oil |
1 bunch flat leaf parsley |
2 teaspoons capers, drained |
1 clove garlic, crushed |
2 anchovies, drained |
20 ml lemon juice |
2 slices bread, crusts trimmed |
60 ml olive oil |
Directions:
1. Preheat your oven to 190C degrees.
2. Spread the meat with the mustard, then roll in the pepper and mustard seeds.
3. Heat the oil in a frying pan, and add the beef, turning to brown on all sides.
4. Place the beef in a baking dish, and cook for 35-40 minutes or until cooked to your liking.
5. SALSA VERDE: Place the parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and work until finely chopped.
6. With the motor running, slowly add the oil and continue processing to make a thick paste.
7. To serve, slice the beef and serve with Salsa Verde.
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