Herb roasted beef fillet
| Recipe By: | Prue Leith Chef's Academy |
| Serves: | 6-8 portions |
Ingredients
- 60 g parsley
- 2 fillets anchovy fillets, drained
- 30 g mint
- 1 tbsp extra Virgin olive oil
- lemon, juiced
- 2 tbsp Dijon mustard
- 2 garlic clove
- 10 g capers, rinsed and drained
- 2 tbsp canola oil
- large pinch salt and pepper
- 1 sprig sage
- 4 rosemary sprigs whole
- 1 kg whole beef fillet, sinews and fat removed
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Cooking Instructions
To make the herb roasted beef fillet
- Bring the beef fillet to room temperature and season well and rub with the canola oil.
- Warm a pan to very hot and brown the beef fillet on all sides.
- Place the fillet on a rack in a roasting tray. Bruise the herbs and place the sprigs on top of the fillet. Cover with foil and bring to room temperature before placing in the oven.
- Remove the foil, and place the fillet in a preheated 230°C hot oven for 5 minutes then turn the heat down to 200°C and continue cooking for another 5-10 minutes.
- Check the doneness of the meat – it should best be served medium, cooking times will depend on the thickness of the fillet.
- Allow the meat to rest for at least 15 minutes then carve into medallions and serve dressed with salsa verde.
To make the salsa verde
- Finely chop all the vegetables, herbs and anchovies in a blender.
- Add the Dijon mustard, lemon juice and then slowly the olive oil and blend to a chunky sauce with a bit of texture (not a fine puree).
- Check seasoning and acidity. Add a bit of water if it is too thick.
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