1 kg eye fillet
S&P Sauce
Extra virgin olive oil
salsa verde
12 cloves garlic
1 tbsp capers
6 anchovy fillets
1 bunch of basil
⅓ bunch of mint
1 tbsp horseradish
3 tbsp red wine vinegar
⅓ cup extra virgin olive oil
1
Preheat oven to 200 degrees.
2
Heat a large fry pan. Rub the salt, pepper and olive oil over the meat and sear on all sides in a pan till brown. Transfer to a roasting tray and roast in the oven for 30 minutes for medium ( rule of thumb, 15 minutes per 500g for medium). Allow to rest for 15minutes before cutting.
3
To make the salsa, place all ingredients except the olive oil in a food processor and blend together. Scrap down the sides and blend again gradually adding the olive oil.
4
Cut the fillet into thin pieces and serve with the salsa verde over the top.
Ingredients
1 kg eye fillet
S&P Sauce
Extra virgin olive oil
salsa verde
12 cloves garlic
1 tbsp capers
6 anchovy fillets
1 bunch of basil
⅓ bunch of mint
1 tbsp horseradish
3 tbsp red wine vinegar
⅓ cup extra virgin olive oil
