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fillet of beef with salsa verde

Yields4 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

 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
  bunch of mint
 1 tbsp horseradish
 3 tbsp red wine vinegar
  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.

Nutrition Facts

Servings 4