Fillet of Beef with Salsa Verde
|Beef fillet||1 Pound, trimmed of all visible fat and sinew (500 Gram)|
|Dijon mustard||3 Tablespoon|
|Crushed black peppercorns||1 Tablespoon|
|Black mustard seeds||1 Tablespoon, crushed|
|For salsa verde|
|Flat leaf parsley||1 Bunch (100 gm)|
|Capers||2 Teaspoon, drained|
|Garlic||1 Clove (5 gm), crushed|
|Canned anchovies||2 , drained|
|Lemon juice||1 Tablespoon|
|Bread slices||2 , crusts trimmed|
|Olive oil||2 Fluid Ounce (1/4 Cup / 60 Milliliter)|
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.