FILLET OF BEEF WITH SALSA VERDE
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
SALSA VERDE
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
Preheat your oven to 190C degrees. Spread the meat with the mustard, then roll in the pepper and mustard seeds. Heat the oil in a frying pan, and add the beef, turning to brown on all sides. Place the beef in a baking dish, and cook for 35-40 minutes or until cooked to your liking.
SALSA VERDE: Place the parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and work until finely chopped. With the motor running, slowly add the oil and continue processing to make a thick paste.
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